Malaysian Cuisine - Vegetables & Salads

Sayur Manis Masak Lemak

May 04, 2020 | Recipe by Bake with Paws

Simple, satisfying and tasty vegetables grown in our garden. 

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Recipe -  Sayur Manis Masak Lemak  (Sayur Manis Curry) 


200g sayur manis leaves (sweet leaves), washed and drain
300g sweet potatoes, peeled 
250g prawns, shelled and deveined (keep the prawn shells)
2 pieces dried tamarind peel
250g thick coconut milk
Salt and sugar to taste

Spices paste (blended in electric blender):
80g shallots
10g dried chillies, soaked in hot water for 30 minutes
20g fresh turmeric
1 lemongrass, use white part only

  1. Add prawn shells and 500ml (or more) water in a pot.  Bring to boil, lower the heat and simmer for 10 minutes.  Strain and keep the stock.
  2. Steam the sweet pototoes for 20 minutes.  Cut into cube at your desired size once the potatoes have cooled enough to handle. Set aside.
  3. Blanch the sayur manis leaves in boiling water and drain.  Set aside.
  4. Blend all spice paste ingredients in a food processor until fine.  Add some water in order to make the food processor works if necessary.
  5. In a pot (I used cast iron pot), heat oil over medium heat and sauté the spices paste until fragrant.
  6. Add in prawn stock, coconut milk and dried tamarind peel.  Bring to boil then lower the heat and simmer for 5 minutes.
  7. Add in prawn and boil for a minute.  Add some water if too thick. Season with salt and sugar.  
  8. Add in steamed potatoes and blanched sayur manis, stir well and off the fire.
  9. Serve with steamed rice.