Eng Chai Lemak (Kangkong & Sweet Potato in Coconut Milk)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

eng-chai-lemak-kangkong-sweet-potato-in-coconut-milk

 

Ingredients A:           

300g orange sweet potatoes

160g shelled prawns

150g water spinach (kangkong) (sectioned)

200ml thick coconut milk

300ml water

Ingredients B:

30g baby dried shrimps

2 red chillies

3 bird’s eye chillies

4 shallots (peeled)

3 cloves garlic (peeled)

Seasonings:

¼ tsp salt

½ tsp ikan bilis stock powder

Preparation Instructions:

  1. Pound ingredients B in a food processor until fine, dish out and set aside.
  2. Peel sweet potatoes, and cut into wedges. Steam it over high heat till cooked and soft, remove from heat.
  3. Heat up 1 tbsp cooking oil in a wok, add the pounded ingredients and prawns, stir-fry until aromatic. Add the water, bring to a boil.
  4. Add in sweet potatoes, bring it to a boil again, and cook for 1 minute. Add the kangkung, seasoning and coconut milk. Bring back to boil, flame out. Serve hot.
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