Saturday, April 3, 2010
SWEET POTATO LEAF CURRY (HUAN CHU HEOK MASAK LEMAK)
This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to make...so enjoy my friends :)
2 tbsp cooking oil
300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves
Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted
1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.
2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.
**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.