300 g wild pepper leaves
50 g red chili
few chili padi(optional)
50 g dried prawns ,soak well.
50 g shallots
1 cm piece of belachan,dried shrimp paste
200g thick coconut milk
6 bowls of water
300 g sweet potatoes
salt to taste
Peel the sweet potatoes and cut into 2cm cubes, soak in salt water for 10 minutes. Drained. Steam the sweet potatoes for 10 minutes. Leave aside for later use.
Wash and peel the wild pepper leaves, leave a side. Wash and discard the seeds from the red chilies. Wash and peel the shallots. Pound the chilies, shallots, dried prawns and belachan until fine using the hand pounder.
In a soup pot, boil the water. Put in the pound ingredients. Boil for 15 minutes in low fire. Turn the fire to medium after 15 minutes, put in the wild pepper leaves, give it a boil. Pour in the coconut milk and sweet potatoes salt to taste. Off the fire when the soil is boiled again. Serve hot. This soup can eat at itself or serve with rice.
So happy that I was able to note down all the ingredients and the method for cooking this soup. Its very simple. This is a lemak soup because of the coconut milk. The sweetness taste come from the boiled dried prawns. Oh.....very nice, I manage to eat 2 bowls of it without any rice.