But it's curious how my Indian friends shy away from Malay dishes, as if I'm an Indian alien for loving Malay cuisine. Unlike me, they seem content to stick to their familiar Indian fare. Yet, I find myself drawn to the rich flavors of Malay food, much to their bemusement.
One dish that never fails to evoke nostalgia is Pucuk Ubi Masak Lemak, a traditional Malay delicacy that holds a special place in my heart. As an Indian woman, I take pride in preserving and sharing this recipe, ensuring its continued popularity.
It's heartening to see my husband
gradually embracing Malay cuisine, thanks to my encouragement. In a world where
children often shun vegetables in favor of fried chicken and fast food, one
might wonder: are parents the reason why kids prefer fast food? Dishes like Pucuk Ubi Masak Lemak not only
tantalize the taste buds but also provide essential nutrition that our children
sorely need.
This dish, with its creamy coconut milk,
fragrant lemongrass, and fresh turmeric, perfectly encapsulates the essence of
Malay cuisine. Not to mention the irresistible kick of spiciness and the savory
depth provided by dried prawns and belacan. It's a culinary journey that every
Malaysian should embark on, celebrating the rich diversity of our nation's food
culture.
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.
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