Gulai Pucuk Ubi with Ikan Tamban: A Delightful Indonesian Dish

Gulai Pucuk Ubi is a traditional Indonesian dish that beautifully combines the tender leaves of the cassava plant with the flavorful ikan tamban (tamban fish), creating a hearty and aromatic meal that is both nourishing and satisfying. This recipe is perfect for those looking to explore the vibrant flavors of Indonesian cuisine while enjoying a unique culinary experience.

Ingredients

For the Spice Paste:

• 5 shallots, peeled
• 2 garlic cloves, peeled
• ½ finger of ginger, peeled
• 3 bird’s eye chilies (cabe rawit), or adjust to taste
• ½ turmeric, peeled
• A pinch of coriander (ketumbar)
• Royco chicken seasoning (or any chicken bouillon)
• Salt, to taste
• A pinch of sugar

For the Dish:

• 2 lime leaves (daun jeruk nipis)
• 1 stalk of lemongrass (daun serai), smashed
• 1 bay leaf (daun salam)
• Galangal (lengkuas), smashed
• Coconut milk (santan kelapa), about 400 ml
• 1 bunch of cassava leaves (daun ubi), cleaned and chopped
• Ikan tamban, cleaned and cut into pieces (adjust quantity as desired)

Instructions

Step 1: Prepare the Spice Paste

Begin by blending the shallots, garlic, ginger, bird’s eye chilies, turmeric, and coriander until you achieve a smooth paste. This aromatic mixture will be the foundation of your gulai.

Step 2: Cook the Cassava Leaves

In a pot of boiling water, briefly cook the chopped cassava leaves until tender. This process softens the leaves and enhances their flavor. Once cooked, drain the leaves and set them aside.

Step 3: Sauté the Spices

In a large pan or wok, heat a little oil over medium heat. Add the prepared spice paste and sauté until fragrant. Next, incorporate the lime leaves, lemongrass, galangal, and bay leaf, allowing the spices to infuse the oil and release their delightful aromas.

Step 4: Add the Fish and Leaves

Carefully add the cleaned ikan tamban to the pan, stirring gently to coat the fish with the spice mixture. Then, add the cooked cassava leaves, mixing them in with the fish. Pour in a little coconut milk to start, allowing the flavors to meld together.

Step 5: Season the Dish

Sprinkle in the Royco seasoning, salt, and sugar according to your taste preference. These seasonings will enhance the overall flavor profile of your dish, creating a well-balanced taste.

Step 6: Add Coconut Milk

Once the spices have penetrated the fish and leaves, gradually add the thick coconut milk to the pan. Allow the mixture to simmer, bringing it to a gentle boil. This will help thicken the sauce and enrich the dish with a creamy texture.

Step 7: Final Touches

After the gulai reaches a boil and the flavors have melded together beautifully, remove the pan from the heat. Your Gulai Pucuk Ubi with Ikan Tamban is now ready to be served.

Step 8: Serve and Enjoy

Transfer the gulai to a serving dish, and enjoy this delicious Indonesian meal with steamed rice or as part of a larger spread. The combination of tender cassava leaves and succulent fish creates a comforting dish that is sure to impress.

Happy Cooking! 😊