Tempoyak daun kayu is a classic Negeri Sembilan dish. It’s also called tempoyak pucuk ubi (cassava shoots), and is often cooked to a thick texture to be enjoyed with white rice. Make sure the shoots and leaves that you use are sliced as thinly as possible for optimum textural experience. Read about the history and science behind tempoyak.
Sambal tempoyak daun kayu
by Alia Ali
Tempoyak daun kayu is a classic Negeri Sembilan dish. It’s also called tempoyak pucuk ubi (cassava shoots), and is often cooked to a thick texture to be enjoyed with white rice. Make sure the shoots and leaves that you use are sliced as thinly as possible for optimum textural experience. Read about the history and science behind tempoyak.
Servings: 6
Servings: 6
Ingredients
1 large bunch daun kayu aka cassava shoots/pucuk ubi
4 pieces fresh turmeric leaves
4 stalks lemongrass, white parts only
10 cili padi, stems removed (add more if you want it spicier)
2″ fresh turmeric, peeled
200ml thick coconut milk
250g tempoyak
1 cup ikan bilis
1 pod petai, beans only
Salt to taste
Directions
- Pluck the daun kayu from its stems. Stem the turmeric leaves, discarding the stems in the middle. Thinly slice daun kayu, turmeric leaves, and lemongrass.
- With a mortar and pestle, grind the cili padi and fresh turmeric into a paste.
- In a pot, add the ground paste, coconut milk, and tempoyak. Turn the flame on to medium low. Stir well and cook until it begins to boil.
- Add the finely sliced vegetables along with ikan bilis and petai. Stir well and continue cooking until the gravy thickens, about 3 minutes.
- Add salt to taste and serve.
Ingredients
1 large bunch daun kayu aka cassava shoots/pucuk ubi
4 pieces fresh turmeric leaves
4 stalks lemongrass, white parts only
10 cili padi, stems removed (add more if you want it spicier)
2″ fresh turmeric, peeled
200ml thick coconut milk
250g tempoyak
1 cup ikan bilis
1 pod petai, beans only
Salt to taste
Directions
- Pluck the daun kayu from its stems. Stem the turmeric leaves, discarding the stems in the middle. Thinly slice daun kayu, turmeric leaves, and lemongrass.
- With a mortar and pestle, grind the cili padi and fresh turmeric into a paste.
- In a pot, add the ground paste, coconut milk, and tempoyak. Turn the flame on to medium low. Stir well and cook until it begins to boil.
- Add the finely sliced vegetables along with ikan bilis and petai. Stir well and continue cooking until the gravy thickens, about 3 minutes.
- Add salt to taste and serve.
