Rendang Pucuk Ubi is one of the dishes that originates from Negeri Sembilan. It uses wood leaves and tuber shoots that are cooked dry until the leaves turn dry and dark before serving. This food is also increasingly difficult to find except in Negeri Sembilan. However, not many people make it because the preparation process takes quite a long time.
Rendang Pucuk Ubi dish cooked using the recipe and method of the people of Negeri Sembilan is delicious. It feels every bit of it. It’s very good to eat with rice, even if it’s eaten on its own, it’s also very delicious. For those of you who want to try cooking this menu yourself, sister Atia Halim has shared the methods.
Let’s check the recipe!
Ingredients
- 1 kg sweet potato leaves / sweet potato shoots – cleaned
- 2 spoons of chili powder
- 3 cups of thick coconut milk
- 1 cup cooking oil
To Blend - 4 cloves of garlic
- 2 large onions
- 10 red chili peppers
- 1 handful of anchovies
Cooking Methods
- 1. Combine the ground ingredients and grind with a little water until smooth.
- 2. Heat oil in a pan. Saute the ground ingredients until dry.
- 3. Add chili powder and thick coconut milk, cook until boiling.
- 4. Next, add the cleaned sweet potato shoots. Cook and stir until dry.
- 5. Discard some oil. Stir again until the coconut milk turns into oil and dries up.
- 6. Turn off the heat and evaporate the rendang. Rendang Pucuk Ubi is ready to enjoy!
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Article written by Nurul Humaira’ Hasan.
