Sayur Paku with Grated Coconut Recipe |
Ingredients: Serves 4 |
500g “Sayur Paku” 1 tablespoon fresh grated coconut 50g dried anchovy/ikan bilis 100g shelled prawns (shrimps) 25ml thick coconut milk 100ml chicken broth Ingredients to be pounded until fine paste: 50g dried shrimps (soaked) 5 shallots, peeled 5 garlic cloves, peeled 5 red chilies, remove seeds 10 bird’s eye chilies (optional depending on how spicy you prefer) Seasoning: ¼ teaspoon salt ½ teaspoon sugar 1 tablespoon fish sauce (nampla) ½ tablespoon chicken stock granules |
Method: Pluck the young part of the “Sayur Paku” (paku vegetable), rinse and blanch into boiling water for a while. Dish out and rinse under running cool water. Drain well in a colander. Heat up 3 tablespoons oil in the preheated wok to sauté the pounded ingredients over a low heat until fragrant. Add in dried anchovy/ikan bilis, shelled prawns and grated coconuts. Stir-fry briskly until aromatic. Place in “sayur paku” and toss well. Pour in chicken broth and seasoning. Bring to a boil. Lastly, add in coconut milk, bring back to the boil. Remove from heat and serve at once with hot steamed white jasmine rice. |
Download Recipes
Download our delicious recipes to try at home!