Sunday, November 21, 2010
Sambal Tempoyak Daun
Sambal tempoyak daun
Finely chopped leaves
OK those who knows this dish, needs no introduction. Its a Negeri Sembilan (my parents are both Nogorian) specialty and any true blue Nogorian has to know how to make this, otherwise you cant claim to be from this state.
Before we proceed, you would need the essential ingredient Tempoyak prepared before hand (see earlier post). If you dont have this in your pantry then you can either buy or make some.
This dish is a delicacy normally prepared during the fasting month because it keeps very well and can actually be tasty enough to be eaten on its own with plain rice.
You would need:
5 birds eye chilies
1/2 cm fresh turmeric
1 bunch tapioca leaves ( pucuk ubi kayu)
2 pieces turmeric leaves ( 1 grow mine in my herb garden)
5 pieces daun kaduk (wild pepper leaves) - available from your Vietnamese grocer
2 stalks lemon grass (finely chopped)
10 pieces anchovies
1/2 cup petai (sator)
1 small box(200 ml) of Kara coconut cream
3 tbsp Tempoyak
Pound A in mortar and pestle until fine.
Chop all of B (see above photo).
Add all ingredients A, B & C into a pot and simmer over low heat for about 30 minutes, stirring occasionally.
Serve with hot plain rice.
daun kaduk (wild pepper leaves)