Sunday, November 14, 2010

Kerabu Pegaga

I love Sunday Markets, fresh produce at half supermarket prices and best of all, I can find a great many variety of produce I normally cant find elsewhere.

I feel like a kid in a toy store when I shopped at the Underwood market. With summer around the corner, the market was filled with a more tropical variety of vegetables, bamboo shoots, tapioca leaves (pucuk ubi), kangkung and daun pegaga (pennywort leaves or otherwise known as Gotu Kola).

I have a pot of pegaga growing the backyard but I am far from harvesting them as its barely enough to feed the whole family.

Well enough said, here is the wonderfully fresh and tasty kerabu pegaga.


Daun pegaga (pennywort leaves)
2 tbsp grated coconut (dessicated coconut)
2 Dried Chilies
1 tbsp Dried Shrimp
1 tsp salt
1 tbsp sugar
1 cm belacan (shrimp paste)
Juice from one lime/lemon
Oil for frying
Fried tempe cut into cubes


Wash leaves and soak in salt water for 10 minutes. Drain.

Fry shrimp paste, dried shrimp and chilies in hot oil for about 1 minute. Drain on paper towel. Add into mortar and pestle, pound into a fine paste.

Add salt & sugar & lime juice and taste accordingly to achieve a good balanced flavor.

Add 2 tbsp shredded/dessicated coconut.

Toss with pegaga leaves and add the fried tempe.

Serve with steaming hot rice.

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