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Discover tumis daun singkong, a simple yet flavorful Indonesian stir-fry made from cassava leaves, aromatic shallots, garlic, and dried shrimp. Learn how to make this everyday favorite at home!
About the Dish
Tumis daun singkong is one of Indonesia’s most comforting everyday vegetables. Simple, satisfying, and full of flavor. Found everywhere from family kitchens to Padang restaurants and neighborhood warungs, this cassava leaf stir-fry is a staple side dish that pairs perfectly with a warm plate of steamed rice.
What makes this dish special is its preparation method. Cassava leaves must be boiled before stir-frying to remove their natural bitterness and latex content, making them softer, safer to eat, and easier to digest. The result is a tender, savory vegetable dish that is both nutritious and budget-friendly. Rich in fiber and packed with flavor from simple aromatics, tumis daun singkong is proof that great Indonesian cooking doesn’t need to be complicated.
Key Ingredients and Their Role
- Cassava leaves are the heart of this dish. Boiling them first is essential — it breaks down the natural compounds that cause bitterness and ensures a soft, pleasant texture. Once cooked, they absorb the aromatics beautifully.
- Shallots and garlic form the aromatic base. When sautéed in hot oil, they release a deep, savory fragrance that gives the dish its signature Indonesian flavor profile. The combination of both creates a rich, layered taste.
- Dried shrimp (udang rebon) add a subtle umami depth without overpowering the dish. Briefly fried before the other ingredients, they bring a gentle seafood aroma and a satisfying savory note to every bite.
Ingredients
- 1 bunch cassava leaves
- 1 tsp baking soda (to help soften the leaves)
- Dried shrimp (udang rebon), to taste
- 7 shallots
- 5 garlic cloves
- 8 red chilies
- Salt, seasoning powder, and ground pepper, to taste
- Cooking oil, as needed
Instructions
- Wash the cassava leaves thoroughly. Boil them in water with baking soda until the leaves are soft and tender. Drain well.
- Squeeze out excess water from the boiled leaves, then chop them to your preferred size.
- Slice the shallots, garlic, and red chilies.
- Heat oil in a pan over medium heat. Briefly fry the dried shrimp until fragrant, then set aside.
- Add a little more oil to the pan, then sauté the shallots, garlic, and red chilies until cooked through and aromatic.
- Add the cassava leaves and dried shrimp to the pan. Stir to combine.
- Season with salt, seasoning powder, and ground pepper to taste. Cook until the seasoning is fully absorbed.
- Remove from heat and serve warm.
Serving Suggestion
Tumis daun singkong is best enjoyed as a side dish alongside steamed white rice and other Indonesian favorites like tempe goreng (fried tempeh), ikan goreng (fried fish), or a bowl of clear chicken soup. For a more indulgent spread, serve it the Padang way with rendang and sambal on the side.
Learn the Language Behind the Food
Cooking and tasting dishes like tumis daun singkong is one of the most genuine ways to understand Indonesian culture and everyday life.
If you’re eager to go beyond the recipes and truly connect with the language, people, and traditions behind the food, learning Bahasa Indonesia is a wonderful next step. BASANTARA offers Indonesian language courses designed especially for foreign speakers, from beginners to advanced learners. Whether you prefer online or in-person learning, our team is ready to guide your journey. Reach us via WhatsApp at +62 852 1396 8601 or visit our website at basantara.net to learn more and get started today.
