From Central KalimantanVegetables, Soto & Soups
Kalumpe (Dayak Pounded Cassava Leaves)
Kalumpe
A Ngaju Dayak dish of pounded cassava leaves cooked with sour eggplant, salted fish and simple spices. Savoury and slightly sour.
- Time
- 1 hr
- Serves
- 4 people
- Origin
- Central Kalimantan
- Type
- Vegetables, Soto & Soups
Ingredients
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Spice paste
How to Make
Boil the pounded cassava leaves until tender and squeeze out some of the water.
Fry the paste and lemongrass until fragrant.
Add the salted fish and stir briefly.
Add the cassava leaves, sour eggplant and coconut milk or water.
Season with salt and cook until the flavours are absorbed and the liquid reduces a little.
Kitchen tip
The original kalumpe has no coconut milk. Add it if you want a richer taste.
Questions
Where does Kalumpe (Dayak Pounded Cassava Leaves) come from?
Kalumpe is a traditional dish from Central Kalimantan (capital: Palangka Raya), in the Kalimantan (Borneo) region of Indonesia.
How long does Kalumpe (Dayak Pounded Cassava Leaves) take to make?
It takes about 1 hr in total to make 4 servings, including preparation.
What is the secret to a good Kalumpe (Dayak Pounded Cassava Leaves)?
The original kalumpe has no coconut milk. Add it if you want a richer taste.