Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

(Updated Version)

For an urban gardener like me, growing veggies, herbs, and fruits is incredibly fulfilling. These are for our own consumption. Amongst what I grow are tapioca, sweet potatoes, and recently, I’ve added purple yam. While I haven’t experimented with purple yam leaves yet, tapioca leaves and sweet potato leaves are absolutely wonderful when transformed into a Malay dish (NASI ULAM/HERBED RICE RECIPES) known as Masak Lemak.

Masak Lemak is essentially a Malay coconut milk stew, and there are countless variations, both vegetarian and non-vegetarian. For a non-vegetarian version, a handful of dried anchovies or dried shrimp elevates the dish to a whole new level of delightfulness. Of course, the aroma is also enhanced by the role of our local herbs, which add a distinct scent to the dish (MALAY OKRA SALAD/KERABU BENDI). 

 

Today, I’m sharing two recipes with you. One features coconut milk stew made with tapioca leaves, and the other uses sweet potato leaves. 

Pucuk Ubi Masak Lemak/Tapioca leaf in Coconut Milk Gravy)

Ingredients

1 bunch of tapioca/pucuk ubi leaves, stems discarded and leaves plucked

1/2 cup thick coconut milk

2 tablespoons oil

Salt to taste

For the Paste

6 fresh red chilies

1-inch piece of fresh turmeric

4 shallots

2 tablespoons dried prawns, soaked and rinsed

1 lemongrass stalk

1/2-inch piece of roasted belacan/shrimp paste

Method

Heat oil in a pan.

Fry the paste until fragrant and aromatic.

Pour enough water to create a gravy consistency.

Simmer and add the tapioca leaves, cooking until softened.

Season with salt to taste.

Daun Keledek Masak Lemak (Sweet Potato Leaves in Coconut Milk Gravy)

Ingredients

For the Paste

1-inch fresh turmeric

3 shallots

½ inch ginger

4 garlic cloves

3 red chillies

1 medium tomato

Some water

Blend these ingredients together

 

Other ingredients

2 tbsp udang geragau (tiny dried shrimp) – soaked and rinsed

1 bunch of sweet potato leaves – rinsed

2 cups of water

1 cup thick coconut milk

3 tbsp oil

Salt to taste

Method

Heat oil in a pan and fry the blended paste with shrimp until fragrant.

Add water and let it simmer.

Toss in the sweet potato leaves, pour in the coconut milk, and season with salt.

Cook until the leaves are soft, then turn off the heat.