Sweet Potato Leaves with Tempoyak

Name: SWEET POTATO LEAVES WITH TEMPOYAK
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 10 bird’s eye chillies,; 5 shallots; 3 cloves garlic (peeled); 1 fresh red chilli; 10 g fresh turmeric (about 2cm); 1 stalk lemongrass (serai) (about 20g); 500 ml water (or more); 150 g sweet potato leaves; 100 g stink beans (petai) (sliced); 250 ml thick coconut cream (santan); 100 g fermented durian (tempoyak); 1 tbsp sugar; salt (to taste)

By DEBBIE TEOH

This recipe was first published in Flavours magazine.

CourseSide Dish
CuisineMalaysian

Servings

4servings

Servings

4servings

CourseSide Dish
CuisineMalaysian

Servings

4servings

Servings

4servings

Ingredients

herb blend

Servings: servings

Units:

Instructions

Place the herb blend ingredients into a blender and process till fine.
Place the paste into a pot, add the water and bring to a boil. Turn down the heat and simmer for 10 minutes. Add the sweet potato leaves, stink beans, coconut cream and fermented durian and boil until the sweet potato leaves are cooked. Add a little more water if necessary.
Remove from heat and serve hot with steamed white rice.

Recipe Notes

Note: You may boil the sweet potato leaves prior to cooking, until leaves soften. This will reduce the cooking time of the dish, and help to prevent the coconut milk from becoming too oily. If you do pre-cook the leaves, reduce the water content in the recipe to 250ml.

Tags: Debbie Teoh, RECIPES, Sweet Potato Leaves, Tempoyak