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Sweet Leaf and Sweet Potatoes in Coconut Soup |
I try to include greens on the menu daily. It's a habit that has been passed down from generations.
Gone are days when mom had to force us to "eat our vegetables!". I used to have a hard time swallowing it. More than once, I pretended to pile a hollow mountain of greens on my plate, fluffing it up to give the illusion that I was that obedient girl who had taken her share...more than.
Today, I chomp greens down wholeheartedly! I've often wondered why the experience was nightmarish before. Has this something to do with old age? Was it a case of 'mind over matter' or have I just lost my fussy side? Maybe.
I love
Sweet Leaf (Sayur Manis) , a vegetable that isn't always available in the supermarket I regularly shop at. So, I get very excited when I do see it and I don't hesitate grabbing a bunch home.
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Sweet Leaf |
I made a coconut soup dish with the sweet leaf I purchased. Locals know this as
"Masak Lemak" style. Literally translated as "
cooking fat" : Usually taken to mean that this dish will have a coconut milk based soup. It is usually eaten with rice.
But I was in the mood for something without rice, something soupy. So was born this
lite version - less coconut milk in my recipe but just as yummy and delightful.
IF I'm having it with rice however, I would add in more coconut milk and make the gravy thicker. It gives the dish a richer taste, suitably complimenting bland carbs.
Ingredients:- 2 handful sweet leaves (leaf only, remove stems)
- 2 cloves garlic (chopped)
- 1 medium onion (chopped)
- 1 medium tomato (cut into 6)
- 2 red chili (cut into squares)
- 1 sweet potato - fist-sized (cut into bite sizes)
- 2 tbsp dried shrimps
- 1 stalk lemongrass (hammered)
-
¼ cup coconut milk- 3-4 cups water
- 1 tbsp cooking oil
- Salt to tasteMake into paste (add a bit of water)
- 1 tsp ground coriander (ketumbar)
- 1 tsp turmeric powder
-
½ tsp shrimp paste (belacan)
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The Ingredients |
How-to:1) Heat oil in pan. Fry garlic, onion and lemongrass together.
2) Once lightly browned or fragrant, add coriander/turmeric paste and stir quickly.
3) Add dried shrimps, red chilis and sweet potatoes, followed by water. Season with a little salt. Boil until sweet potatoes are cooked.
4) Then, stir in the sweet leaves. Lower the heat and add the coconut milk. Simmer (don't let the coconut curdle) a minute or so and taste. Season with more salt if necessary.
5) Finally, add the tomatoes and serve.
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Sweet simmering surprise |
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Sweet Leaf, Sweet Potato Soup |