Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

(Updated Version)

Ever wondered how many urban dwellers are secretly urban gardeners? Well, I’m proud to say I’m one of them. In our little corner of the world, Nava’s Zen, we’ve created a lush urban oasis, where veggies flourish. Okay, not all vegetables, but certainly the ones that are easy to grow. I’m all about keeping it old-school, growing the things people used to plant way before the city turned into the bustling, concrete jungle it is today.

 

I’ve got a pretty exciting lineup in my garden: tapioca (or ubi kayu), some vibrant purple sweet potatoes (keledek), and even keladi, the purple elephant yam and also the bigger, beautiful purple kind. On top of that, I grow fresh turmeric, chillies, lemongrass, galangal, and all the aromatic herbs essential for the rich flavors of Malay cuisine. And yes, I'm a huge fan of Malay food (MALAY CHICKEN RECIPES: TEMPTING VARIETIES).

The best part? I rarely have to buy these tubers anymore. Oh, and did you know that tapioca and sweet potato leaves are totally edible? Yup, pucuk ubi kayu (tapioca leaves) and daun ubi keledek (sweet potato leaves) are not just garden treasures, but also culinary gems. Oddly enough, while the Indian community, recognize tapioca and also, assumingly sweet potatoes, the leaves seem to be a mystery to them. But hey, no judgment here (KERABU TAUGEH/BEANSPROUT SALAD).

Let’s talk masak lemak - my all-time favorite way to cook tapioca and sweet potato leaves. Think of it as a fragrant, coconut milk-based stew with fresh turmeric/kunyit hidup. It’s like sodhi (INDIAN COCONUT MILK STEW), but with a little more zing. Today, I’m not just sharing one, but two masak lemak recipes. Whether you're a fan of pucuk ubi kayu (tapioca leaves) or daun ubi keledek (sweet potato leaves), I've got you covered. And for my vegetarian friends, simply skip the dried prawns or shrimp, and you’re good to go.

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

A bit of water to blend the paste

 

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.

Two more delightful variations:

Sawi Putih Masak Lemak (Chinese Cabbage Coconut Milk Stew)

This one’s super simple.

No paste required.

Just sauté smashed shallots with dried shrimp, toss in some sawi putih (napa cabbage), add coconut milk and salt, and voila.

Kacang Panjang Tauhu Masak Lemak (Long Bean and Tofu Coconut Stew)

Swap out the leaves and use long beans and white tofu for this twist on the classic.

Same delicious base, with a fun new texture.

So, whether you’re a seasoned gardener or just love playing with flavors in the kitchen, these recipes bring a touch of nature’s goodness straight to your table. Happy gardening and cooking.