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RENDANG PUCUK UBI
No. 3B Kampong Bukit Perah, 71500 Tanjong Ipoh, Negeri Sembilan
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Introduction and history
Rendang Pucuk Ubi (cassava young leaves/shoot) is an important feature of Negeri Sembilan traditional dishes. In general, the main ingredients of rendang dishes in other parts of Malaysia are chicken, beef or duck. But in Negeri Sembilan, the ingredient is the young cassava leaves that accentuates the flavour, making it a very mouthwatering traditional appetizer.
Rendang pucuk ubi is customarily eaten with white rice. It can be stored long if kept in airtight containers in refrigerators.
INGREDIENTS
• Young casava leaves
• 1kg of coconut milk
• 100gm of chili rice
• 100gm of fresh turmeric
• 2 lemongrass
• 2 large onions
• 100gm of anchovies
• 1 spoon of curry spice
• Dried-fried grated coconut
• 1 piece of asam gelugor (Garcinia atroviridis)
• Cooking oil
• Salt
PREPARING RENDANG PUCUK UBI
• Grind the fresh chili, fresh turmeric, lemongrass and onion.
• Mix them with the coconut milk, and all other ingredients in the pan.
• Cook and thicken the coconut milk on medium heat.
• Add the leaves and mix well.
• Add salt, (do not put sugar).
• Cook a little dry and serve with white rice.
Reference Source
i. Bahan Bacaan
ii. Tokoh : Puan Hajah Siti Fatima Binti Haji Sabtu
Location
State JKKN Contact Information
Rosdianah binti Roman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Negeri Sembilan
Kompleks JKKN Negeri Sembilan
Jalan Sungai Ujong
70200 Seremban
NEGERI SEMBILAN DARUL KHUSUS
06-767 6793/763 6308 / 761 0593
