Cekur Manis or what we Chinese call ‘manis chye’ (sayur manis) is a plant that can be easily grown in our backyard. We used to have them growing in short bushy trees and plucked the younger shoots to cook. This is the vegetable that we use in ‘Pan Meen’. Full of fibre and green goodness.
Actually, I tried searching for the recipe for cekur manis and ubi keledek masak lemak but only my recipe turned up on Google. Duh! This is one of the easiest Malay dish to prepare because it doesn’t involve much if you have the basic sambal belacan on hand. My method is the lazy person method which involves no pounding. Just dump and boil.
1 tiny sweet potato, cut into cubes
1 handful of shrimps
small handful of dried shrimps
6 shallots – smashed or pound
3 red chili – smashed or pound
About 3-4 sticks of cekur manis – which will have plenty of leaves
2 bowls of water
200 mls of coconut milk (about one small box)
Except for the cekur manis and coconut milk, boil everything until sweet potato is soften. Add in the coconut milk and cekur manis, flavour with salt and pepper. Ready!
For added flavour, you may add some sliced tumeric leaves. As for me, I usually use a big dollop of sambal belacan and just add coconut milk, shallots and the vegetables. For today, I actually added a big spoonful of sambal hair-bee or dried shrimps sambal. That’s why the soup looks a bit yellowish.
On its own, cekur manis is a vegetable without much flavour. However, combine it with the sweet potato and coconut milk plus the shrimps, this dish is really delicious.
If there are left-overs, you can knock in an egg to cook and have a delicious meal the next day. This dish taste delicious overnight.