Episode 2 Back to Recipes
UDANG LEMAK NANAS (Prawn with Pineapples in Coconut Gravy)
Spices Other Ingredients
  • 10g tumeric
  • 10g dried red chilies
  • 20g candlenut/buah keras
  • 20g belachan
  • 60g galanggal/lengkuas
  • 180g shallots
  • 2 stalks lemon grass
  • 1 pineapple
  • 20 medium-sized prawns
  • 5 tbsp oil
  • 10g salt
  • 20g sugar
  • 200ml coconut milk
  • 700ml water

METHOD

  1. Cut pineapple into slices
  2. Cut prawns - cut legs, part of heads and tails
  3. Pound spices into thick paste.
  4. Heat oil, sautee spices until fragrant.
  5. Add coconut milk and water - bring to boil.
  6. Add prawns and pineapple. Add sugar and salt, stir well.
  7. Simmer until prawns curl and it is ready to serve.
BUBUR CHA CHA
Tapioca Cubes Other Ingredients
  • 180g tapioca flour
  • 1/2 tsp red colouring
  • 1/2 tsp green colouring
  • 120ml water
  • 500g sweet potatoes
  • 500g yam
  • 3 pandan leaves
  • 550ml coconut milk (from 2 coconuts)
  • 150g sugar
  • 1.8 litres water

METHOD

  1. Add boiling water into tapioca flour and knead.
  2. Form smooth soft dough. Divide dough into three portions to make tapioca cubes.
  3. On a board lightly floured with tapioca flour, roll dough into thin strips and cut them into diamond-shaped pieces.
  4. Add colouring for 2 other portions as desired and repeat process.
  5. Boil separately for each individual colour.
  6. As pieces float scoop out with a perforated ladle and put them in a bowl of cold water.
  7. Cut sweet potatoes and yam in 2cm wedge shape pieces. Then boil for 10 minutes until soft.
  8. Boil 1.8 litres water with 3 pieces of pandan leaves (knotted). Add in coconut milk and sugar.
  9. As sugar dissolves, add sweet potatoes, yam and tapioca cubes. Stir constantly till it boils.