Monday, 23 April 2012

Rendang Pucuk Ubi Kayu



... using purple kale 

A traditional Negeri Sembilan dish, using the soft young leaves from the tapioca plant.
Since it is almost impossible to find the leaves here, it left me thinking of a good alternative.
My light bulb moment came when I saw these gorgeous tender purple kale florets... they'll do!





Rendang Pucuk Ubi Kayu

450 g purple kale
400 ml coconut milk
3 pcs dried assam gelugor
5 lemongrass stalks, bruised
salt and sugar, to taste


70g dried anchovies 
1 small knob of fresh turmeric
8 small red onions 
5 fresh thai chillies



 Put the anchovies, red onions and chillies in a food processor. Add a splash of water and blend until well chopped but not too smooth. 

Heat a wok, add in the blended ingredients coconut milk, dried assam and lemongrass, and bring to a gentle simmer.
Cook for between one hour, stirring frequently during this time.
When the gravy is reduced and thickened, add the chopped kale.
Season with salt and sugar and continue cooking over low heat until mixture is very dry, crumbly and takes on a darker colour.