Ingredients
Main Ingredients
- 200g Fresh tapioca leaves (pucuk ubi)washed and roughly torn
- 1 cup Coconut milk
- 1 cup Water
Spice Blend
- 2 Red chilies
- 3 Fresh turmeric
- 2 Cloves Garlic
- 1-inch Fresh turmericor 1 teaspoon turmeric powder
- 1 Lemongrass stalkbruised
Seasoning
- 1 teaspoon Salt
- 1 teaspoon Sugar
Directions
Authentic Malaysian Pucuk Ubi Masak Lemak Recipe: Creamy Tapioca Leaves in Coconut Gravy
This Pucuk Ubi Masak Lemak is a classic Malaysian dish featuring tender tapioca leaves simmered in a rich and creamy coconut gravy infused with aromatic spices. It’s a simple yet satisfying dish that showcases the fresh flavors of Southeast Asian cuisine.
Steps
1 Done | Prepare the Spice PasteBlend red chilies, bird’s eye chilies, shallots, garlic, and turmeric into a smooth paste. |
2 Done | Boil Tapioca LeavesIn a pot, bring water to a boil. Add tapioca leaves and blanch for 5 minutes. Drain and set aside. |
3 Done | Sauté the Spice PasteHeat 2 tbsp oil in a wok. Sauté the spice paste until aromatic. Add the bruised lemongrass. |
4 Done | Add LiquidPour in coconut milk and water, stirring until well combined. Simmer for 5 minutes. |
5 Done | Add Tapioca LeavesAdd the blanched tapioca leaves to the coconut gravy. Stir gently to coat. |
6 Done | SeasonAdd salt and sugar. Simmer for another 5-7 minutes. |
7 Done | ServeTransfer to a serving dish and enjoy with steamed rice. |
