It is difficult to keep to a regimented diet when there is so much good food out there. Nevertheless, I have faithfully kept to the prescribed dos and don’ts in order to maintain my deteriorating kidneys’ health. Tasteless foods have never tasted better. Meats have never been so appreciated.
Today I got to eat a dish that I have been craving for. It is one that I should eat very little of because of the coconut milk and dried prawns. I had to forgo some of the ingredients to suit my needs. It tasted quite as nice. Its spiciness was just right and the lack of saltiness did not affect the flavour much.
Daun Ubi Masak Lemak (Sweet Potato Leaves in Coconut Milk) is one of my Peranakan favourites. Sweet potato leaves and sweet potatoes are simmered in a potage of chilli paste and coconut milk. The potato leaves can be substituted with spinach and it will taste just as delicious. It is easy to prepare and cook.
This by itself can make a one dish one rice meal which was what Wuan and I had for lunch. We did not cook anything else. Wuan has been here since Wednesday and will be going back tomorrow. After this, it is back to days and days of insipid food again.
Daun Ubi Masak Lemak
Ingredients:
500g young sweet potato leaves
6 medium sized sweet potatoes, cubed
Paste:
4 red chillies
6 dried chillies
3 cloves garlic
6 shallots
thumb-sized turmeric
100g dried prawns
3 tbsp cooking oil
2 tsp chicken stock granules
2 cups water
milk from 1 coconut
Heat oil. Fry paste until fragrant. Add water and chicken stock granules. Add sweet potatoes. Let simmer until potatoes are soft. Add coconut milk and bring to boil. Add potato leaves and cook for another 5 minutes. Serve with rice.