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Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from ponded cassava leaves. In Indonesian, ''daun'' means leaves, ''ubi'' refer to cassava, and ''tumbuk'' means pounded. The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative. The dish is commonly found throughout Indonesian archipelago, from Padang food and Batak cuisine in Sumatra;〔(【引用サイトリンク】 author=Pepy Nasution )〕 Dayak cuisine in Borneo;〔 to Manado and Bugis cuisine in Sulawesi. ==Ingredients== The leaves are cooked in a fried spice paste consisting at a minimum of chilis and shallots, but usually some or all of ginger, galangal, candlenut, garlic, lemongrass and other spices, along with coconut milk and ''ikan teri'' or anchovy. Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine. A different daun ubi tumbuk recipe is prepared by the Dayak of Kalimantan, simply boiled with shallot, animal fat and salt. For Western cooks, kale is a possible substitute for cassava leaves. File:Batak Cuisine Saksang and Panggang 1.JPG|Batak ''daun ubi tumbuk'' (center) served with ''saksang'' and ''panggang'', North Sumatra. File:Sayur daun ubi tumbuk.JPG|Bugis ''sayur daun ubi tumbuk'' served in Palopo, South Sulawesi. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Daun ubi tumbuk」の詳細全文を読む スポンサード リンク
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