Name: Sweet leaf with Sweet Potato (Gulai Pucuk Manis Bersama Keledek)
Cuisine: Malaysian
Ingredients: Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1½ grated coconuts 500 ml (16 fl oz / 2 cups) water, and then squeezed again for 250 ml (8 fl oz / 1 cup) second-squeeze coconut milk using 250 ml (8 fl oz / 1 cup) water; Sweet leaf (pucuk manis) 200 g (7 oz); Anchovies (ikan bilis) 125 g (4½ oz); Salt to taste; Shallots 10, peeled and thinly sliced; Sweet potato 1, about 300 g (10½ oz), peeled and cut into cubes

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1½

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Heat second-squeeze coconut milk in a pot and bring to the boil. Add sweet potato, shallots and anchovies.
When the potatoes are soft, add sweet leaves.
Add the fi rst-squeeze coconut milk and boil for about 5 minutes, then switch off heat. Add salt to taste and serve immediately.