Purslane In Three Ways

Beremi Masak Lemak (Purslane In Coconut Soup) Ingredients

5 cups purslane (leaves & tender stems separated)2 cups potatoes2 tbsp oil1 cup onions3 cloves garlic2-3 red chillies2 lemongrass (thinly sliced)1/2 tsp turmeric powder1 cup water2 cups coconut milk1 tsp salt

Steps

Blend onion, garlic & chillies into a course paste.In a pot, heat oil on medium high.Add paste, lemongrass & turmeric, cook for 2 mins.Add water, bring to a boil & add potatoes.Bring to a boil, add coconut milk & salt, bring to a boil.Add stems, cook for 5 mins then add the leaves.Taste to adjust seasoning & cook until potatoes are tender.

Beremi Goreng (Stir-fried Purslane)

3 cups purslane (leaves & tender stems separated)1 tbsp oil1 cup onions (sliced)2 cloves garlic (sliced)1 red chilli (sliced)1/2 tsp salt1/4 tsp ground white pepper

Steps

Heat oil in a pan on medium high.Add aromatics & cook till onion turns translucent.Add stems, salt & pepper & cook for 2 mins.Add leaves, cook for 1 min & remove.

Urap Beremi (Purslane Coconut Salad)

2 cups purslane (massage leaves with 1 tbsp lemon juice)1/2 cup desiccated coconut1/4 cup water1 tbsp oil1/4 cup onion2 cloves garlic2 red chillies1 lemongrass1/4 tsp turmeric powder1/2 tsp salt

Steps

Blend onion, garlic, chillies & lemongrass into a fine paste.Heat oil in a pan on medium high, add paste, cook for 2 mins & add coconut, stir for 1 min.Add water, turmeric & salt, cook for 2 mins.Add coconut mixture to purslane in a bowl, stir for 1 min & serve immediately.