So people, get real. Let me begin by getting real with myself, here's the real-deal masak lemak. Masak lemak. My all time favourite (ikan masin & nenas masak lemak and sardin masak lemak) though my Indian half-half still prefer Indian sodhi (fish sodhi). However, I think to show his real behind the scene love towards me, he won't mind masak lemak every once a while. This masak lemak with pucuk ubi or tapioca/cassava leaves, fresh coconut milk, chillies and lemongrass is the true love of a spicy and creamy traditionally loved masak lemak.
1 bunch of tapioca/pucuk ubi leaves - pluck the leaves and discard the stems
1/2 cup thick coconut milk
2 tbsp of oil
Salt to taste
For the paste (coarsely pounded/blended)
6 fresh red chillies
1 inch fresh turmeric/kunyit
2 tbps dried prawns - soak and rinse
1/2 inch roasted belacan/shrimp paste (optional)
Fry the paste till aromatic.
Pour enough water for gravy.
Simmer and add the leaves.
Cook to soften
Season with salt.
Pour coconut milk, stir and simmer just to heat through.
Off the heat.