Sweet Potato Leaves with Tempoyak
This recipe was first published in Flavours magazine.
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| Servings |
| 4servings |
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Ingredients
herb blend
- 10 bird’s eye chillies,
- 5 shallots
- 3cloves garlicpeeled
- 1 fresh red chilli
- 10g fresh turmericabout 2cm
- 1stalk lemongrass (serai)about 20g
- 500ml wateror more
- 150g sweet potato leaves
- 100g stink beans (petai)sliced
- 250ml thick coconut cream (santan)
- 100g fermented durian (tempoyak)
- 1tbsp sugar
- saltto taste
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
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