Monday, 23 April 2012

Rendang Pucuk Ubi Kayu

... using purple kale

A traditional Negeri Sembilan dish, using the soft young leaves from the tapioca plant.
Since it is almost impossible to find the leaves here, it left me thinking of a good alternative.
My light bulb moment came when I saw these gorgeous tender purple kale florets... they'll do!

Rendang Pucuk Ubi Kayu

450 g purple kale
400 ml coconut milk
3 pcs dried assam gelugor
5 lemongrass stalks, bruised
salt and sugar, to taste

70g dried anchovies
1 small knob of fresh turmeric
8 small red onions
5 fresh thai chillies

 Put the anchovies, red onions and chillies in a food processor. Add a splash of water and blend until well chopped but not too smooth.

Heat a wok, add in the blended ingredients coconut milk, dried assam and lemongrass, and bring to a gentle simmer.
Cook for between one hour, stirring frequently during this time.
When the gravy is reduced and thickened, add the chopped kale.
Season with salt and sugar and continue cooking over low heat until mixture is very dry, crumbly and takes on a darker colour.


  1. Aslmkm Muna..
    Jauh mana merantau..tekak melayu tu tetap, ya Muna..
    I bet the Mat Salleh kat situ, could smell your lovely food!

    1. Waalaikum salam
      thank goodness semua jenis makanan my tekak boleh masuk... tak cerewet... but, the downside is that the body pun gets mengembang juga.

  2. As Salam Muna,
    Allow me to introduce my mother traditional cooking Rendang Pucuk Ubi Mak Long Timah.
    You can visit or at Facebook Mak Long Timah to buy online..