Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

Pucuk Ubi Masak Lemak is a traditional and authentic Malay dish. Creamy, with a vibrant yellow hue (TURMERIC FISH PAN GRILLED), tender tapioca leaves, and the salty burst of belacan (shrimp paste) and dried shrimps make this tapioca leaf in coconut gravy absolutely delicious.

 

This Malay heritage recipe has been handed down through generations and remains a staple in a traditional Malay rice meal (RENDANG AYAM/CHICKEN RENDANG).

Growing tapioca was part of the heritage as well. For those who grow it, simply pluck the young leaves from the tapioca plant. For others, fresh leaves are available at hypermarkets, pasar pagi (morning markets), and pasar malam (night markets) from Malay traders.

For the fragrant aroma and vibrant yellow hue, fresh turmeric is essential. Lemongrass adds another layer of aroma. The rempah, or spice paste for masak lemak are traditionally pounded in a mortar with the other vital ingredients. For convenience, they can be blended instead.

 

Pucuk Ubi Masak Lemak, a traditional Malay masak lemak dish, is wholesome goodness in one pot. Generously poured over rice, and eaten with the hands. Yums!

Ingredients

1 bunch of tapioca/pucuk ubi leaves - pluck leaves from stems wash and rinse. 

1 cup thick coconut milk

1 lemongrass stalk - bruished

2 tablespoons oil

Water as needed 

Salt to taste

For the Rempah/Spice Paste (pound or blend these ingredients with some water)

6 fresh red chilies

1-inch piece of fresh turmeric

4 shallots

2 tablespoons dried prawns -  soaked and rinsed

1/2-inch roasted belacan/shrimp paste

Method

Heat oil in a pan.

Fry lemongrass and rempah/spice paste until fragrant and oil separates

Pour enough water for a thick gravy.

Stir and simmer.

Add tapioca leaves. 

Cook to soften.

Pour in coconut milk and season with salt.

Stir in.

Once simmered, remove from heat.