Ingredients :

​

1 bot perut ikan (preserved fish stomach)
500 gm small prawns (shelled, washed and drained)
1 x pineapple (remove eyes and cut into bite size)
Cut these into 5cm lengths:
10 x kacang botol
8 x red chillies
300 gm long beans
4 x long brinjals
10 x assam belimbing (cut into halves)
Part 1:
4 x turmeric leaves
50 x daun kadok (heart-shaped, dark green leaves)
10 x daun limau purut (kaffir lime leaves)
2 bn daun kesom (sweet basil)
2 bn daun pudina (mint leaves)
10 x daun cekor (resembles small, turmeric leaves)
10 x daun sekuntut* (See Note)
Slice finely:
3 stalk bunga kantan
3 stalk lemon grass
3 x tamarind slices
12 x dried chillies (remove seeds and soak in water)
20 x shallots
2 x inches (5cm) belacan
4 lt water
1 x salt and sugar to taste

​

Method :

​

* (daun sekuntut resembles kangkong leaves but with thin stalks. It has a distinctive pungent smell - which explains its name!)
* Arrange Part 1 leaves one on top of the other, with smaller ones on top; roll and wrap tightly, and shred very finely:
* Pound dried chillies, shallots, serai and belacan till fine. Add pounded ingredients and tamarind slices to water and bring to the boil.
* Add all other ingredients except the brinjals and prawns. Boil for an hour, lower fire to simmer, add brinjals and simmer for another 10 minutes. Add prawns and simmer for another 10 minutes. Add salt and sugar to taste.