Sayur Paku with Grated Coconut Recipe

Sayur Paku with Grated Coconut Recipe

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.