Sayur lemak with masin ikan (vegetables cooked in coconut milk with salt cod)

Sayur lemak with masin ikan (vegetables cooked in coconut milk with salt cod)

Sayur lemak - which roughly translates as creamy vegetables - is made by cooking vegetables with plenty of coconut milk, lemongrass, turmeric and sambal belacan. Here, Ramael Scully puts his twist on the classic by adding plenty of salt cod.
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  1. Step 1

    Preheat the oven to 160°C
  2. Step 2

    Wrap the belacan in foil, and roast it in the oven for 10-20 minutes, or until fragrant
  3. Step 3

    Pound or blitz the shallots, garlic, belacan, fresh chillies and dried chillies together until they form a smooth or coarse paste. This can be done in a blender or pestle and mortar
  4. Step 4

    Add tamarind and lime juice, then season with a pinch of salt and sugar. Sambal belacan can be stored in the fridge for a few days or frozen. Defrost the paste before using as needed
  5. Step 5

    In a medium saucepan, heat the vegetable oil over a medium-high heat. Sauté the shallots, garlic, ginger, turmeric, lemongrass and lime leaves until they are soft and transparent. Add 3-4 tbsp of the sambal belacan and sauté until everything is fragrant. Add the coconut milk and water, then bring everything to the boil
  6. Step 6

    Add the snake beans and okra, then cook everything for 2-3 mins. Add the cavolo nero and spinach, and cook for another 2-3 mins or until all the greens are just tender
  7. Step 7

    Fold in the salted cod flakes gently, stir for a minute, then season the whole dish with lime juice, salt and sugar. Serve with steamed rice, boiled eggs and thinly sliced cucumber