In traditional markets in the region of West Sumatra, the vegetables are often sold in cut. Similar banana leaf midrib. It's just bigger and brighter green color. This vegetable is known as taro or Kumumu.
Kemumu (Colocasia gigantea cv) is a type of taro or taro to eat the leaves and stems. Sumatra People usually cultivate seaweed into curry, curry or other savory vegetable mixture. Generally dicmapurkan in fish curry, shrimp, beef or chicken.
Because the stem berporeus (hollow fine) then when cooked flavor will enter and soak into the trunk until tender. Of course it's crunchy, slightly fibrous with spice-laden flavor. Coconut milk and seasoning sauce is a blend of fully refined vegetable fit for this.
While in Java, taro leaf is precisely that often processed as a mixture of savory vegetable or used as wrapping Pepes or knapsack. Soft texture of its leaves make it taste better than the cassava leaves and papaya.
To get that good to eat seaweed, you should buy is sold on the market. Usually dried before cooking until slightly wilted first to feel the effects disappear. Only then washed and processed with other ingredients.
I was so familiar seaweed in the diet of people of West Sumatra, then dikenallah this poem:
kemumu in the bush
Fall float selaranya
Although science-tall upright
Not what good is prayer
This poem uses seaweed as a symbol because it is known as vegetable daily.
