LEAH's Kitchen: Lemak Sayur Pucuk Ubi (Tapioca Shoots in Hot Coconut Gravy)

Cravings can be quite monstrous for ladies, a deadly virus that can make us fat huh?

My sudden craving for #lemakpucukubi came out of nowhere and I wished I could have it there and then. It has been a long time since my Mom cook this very popular kampung-style dish. The dish is normally accompanied with fried fish, sambal belacan and fragrant rice - simple but yet satisfying meal. And of course, the spiciness of this dish makes it a number one favourite in my list :D

 

Lemak Sayur Pucuk Ubi (Tapioca Shoots in Hot Coconut Gravy)

 

Ingredients:

2 tie of pucuk ubi (tapioca shoots)

500ml of coconut cream (I used KARA brand)

Handful of anchovies (I bought $1 worth)

3 cloves of garlic

1 large onion

1 small piece of ginger

30 nos. of chilli padi

1 small piece of belacan

Salt

Ajinomoto

Water

 

Instructions:

1. Remove stems from the tapioca shoots. We only need to use the leaves. Place the leaves in a boiling pot and add 4 teaspoon of salt. Using your hand, grind the leaves against these salt to soften the leaves' texture. When it's done, fill pot with water and boil the leaves for a few minutes till it soften (and also to remove the rubbery taste).
2. Blend garlic, onion, ginger, anchovies, belacan and chilli padi till it form a liquid mixture.
3. Drain the boiling water leaving the leaves in the pot. Pour the liquid mixture, coconut cream and water into the pot and start stirring the mixture. Adjust water level according to how thick you want the gravy to be.
4. Boil the mixture till its cooked. Add salt and ajinomoto to taste.

My Healthy Rating:

This dish uses a lot of coconut cream (fattening down there!). Oh well, #yolo.