There honestly aren't many recipes for sayur manis that looked good as most of it was just made with scrambled eggs. But this recipe seems like the best one so far, and it tastes really good compared to just stir-frying these leaves.
Feel free to substitute the protein used with something like chicken or beef. It makes it more affordable to make and it seems like the best.
Ingredients:
Sayur Manis Leaves - 200g (Rinsed and drained)
Sweet Potatoes (peeled) - 300g (2 medium-sized)
Prawns - 250g, shelled (deveining is optional)
Dried Tamarind Peel - 2 pieces
Coconut Cream - 250g
Salt - 2.5 tbsp
Sugar - 1 tbsp
For the spice paste:
Shallots - 80g
Dried Chillies - 10 pieces (Soaked in hot water for 30 minutes)
Turmeric Powder - 20g
Lemon Zest - 3 - 5g
Instructions:
Step 1:
Steam the peeled sweet potatoes for 20 minutes, or until soft. Once cool enough to handle, cut into your desired cube size. (You can cut it closer to the end)
For the steaming, just add 200ml of water into a rice cooker and place potatoes on top of a steaming basket inside the rice cooker.
Step 2:
Add 700ml water into a pot and bring to boil. Lower the heat to a simmer and add in prawn shells for 10 minutes. Strain and keep the stock
Step 3:
Blend all the spice paste ingredients in a food processor until fine. Add water from dried chillies, in bits, to help the processing.
Step 4:
Blanch the sayur manis in salted boiling water and drain. Set aside
Step 5:
In a pot, heat oil over medium heat and sauté spices until fragrant (1 minute)
Step 6:
Add in prawn stock, coconut milk, and dried tamarind peel. Bring to a boil and then lower the heat to a simmer for 5 minutes
Step 7:
Add in prawn and cook for a minute (add more water if it's too thick). Add the salt and sugar and adjust accordingly if not seasoned enough
Step 8:
Add in steamed potatoes, sayur manis, and stir well.
Step 9:
Serve with rice or enjoy on its own.
Closing:
Sayur manis might take a while to get used to as the texture is a little tougher than baby spinach, but that's not a bad thing at all!
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