Sayur Kangkong Keledek

(Water Convolvulus and Sweet Potato in Coconut Gravy)


Ingredients:

450g grated coconut, mix with 4 cups water and extract equal amount of milk
300g sweet potatoes, peel and cut into medium sized pieces
salt to taste
120g shrimps, peel
600g kangkong (water convolvulus), wash and cut into 5cm lengths; discard fibrous end of stalk

Pound or grind fine:
2 red chillies
6-9 shallots
½ tsp dried shrimp paste


Method:

• In a pot, combine ground ingredients with 3 cups coconut milk, salt and sweet potatoes. Bring to the boil; when coconut milk is about to boil, keep stirring to prevent it from curdling.
• When potatoes are a little soft, add shrimps, kangkong and the remaining cup of coconut milk. Bring to the boil, stirring all the time, then cook for 5 minutes before removing from heat.