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In this seventh episode of Healthy Travels with Dr Rupy in Penang, we’re trying Masak Lemak!
We headed to Seven Terraces Hotel to try authentic Nonyan cooking, before creating an inspired dish in our studio kitchen.
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Chilli Coconut Greens

Serves 2 as a side

For the greens:
100g Sweet potato shoots
100g Watercress
100g red spinach (or chard)
50mls hot water
For the paste:
4 cloves garlic
25g ginger, peeled
2 red chillies, chopped
1 tsp black pepper
splash of hot water
1 tsp ground turmeric
1 can of Coconut milk
1 lime, skin pared
2 markrut lime leaves, finely sliced
1/2 tbsp palm sugar
1 tsp tamarind paste

To garnish:
edible flowers
tempeh crisps (optional)
beetroot / vegetable crisps

First wilt the greens in a sauté pan with a splash of hot water
It should take about 5 minutes, then set to one side whilst you make your paste
To make the paste, blend the ingredients together in a powerful blender
Add the paste to a saucepan with a drizzle of oil, cook for a minute then add your coconut milk and bring to a gentle simmer
Add the pared lime and market lime leaf, tamarind and palm sugar

Decorate with chips and flowers, lime juice and market lime leaf strands

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