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Episode 6

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KANGKONG MASAK LEMAK (Water Convolvulus in coconut gravy)
Spices	Other Ingredients
10g dried red chillies 75g shallots 10g belachan 10g candlenut / buah keras	1kg kangkong 500g sweet potatoes 80g small prawns with shells removed 250ml coconut milk 3 tbsp oil 500ml water 10g salt
METHOD Skin sweet potatoes, cut into wedges and steam for 5 minutes till soft Wash and soak kangkong. Pluck leaves and young stem for cooking. Soak dried chillies in hot water. Grind the spices. Heat oil, add spices and sautee until fragrant. Add small prawns When prawns curl, add coconut milk, water and salt. Add sweet potatoes and simmer for 5 minutes. Add kangkong, stir well and cook until soft.

Putu Tegar
Tapioca Mixture	Grated Coconut Mixture	Blue Colouring	Other Ingredient
2.5 kg grated tapioca 550ml coconut milk 150g sugar 1/2 tsp salt	1 grated coconut 50g sugar 1 tbsp salt	1 packet blue pea flower (bunga telang) 200ml luke warm water	1 comb ripe bananas (pisang rajah / pisang emas)
METHOD Squeeze grated tapioca halfway to throw away part of the starch content. Add coconut milk, salt and sugar to the tapioca pulp. Mix well. Put half of the tapioca mixture on a tray. Squeeze blue pea flowers in luke warm water to obtain blue colouring. Sprinkle blue colouring onto tapioca mixture to add colour. Slice bananas lengthwise and put it on top of the mixture on the tray. Put the rest of the mixture on top of the bananas. Sprinkle blue colouring onto tapioca mixture again to add colour. Steam for 30 minutes over medium heat. Mix grated coconut with sugar and salt. Add grated coconut mixture on top of putu tegar when it is cooked.