Sayur Beremi

Sayur Beremi


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About this recipe: Sayur beremi brings so much fond memories to me. As the youngest child in the family, I often tagged along my Mom wherever she went and the memories of us picking this veggie together is indelible. My family was living in a charming seaside village by the Straits of Melaka during my childhood. I remember there was a house by the shore line that has purslane growing abundantly in the sandy soil outside. My Mom and I would go with an empty colander or plastic bag and both of us would come home with lots of this wonderful veggie! We were living just five minutes' walk away. Village folks back then were really generous people and the purslane plants were free for anyone's picking!

petitenyonya Melaka, Malaysia


  • 4-5 shallots
  • 4-5 cloves garlic
  • 4-5 large red chillies
  • 25 g dried prawns (soak in water for 15 minutes, rinsed once and drain off the water)
  • 1/4 cup cooking oil
  • 1 big bunch of purslane/'sayur beremi'


  1. Pound or blend shallots, garlic, chillies and dried prawns together.
  2. Heat oil in a wok.
  3. Saute the blended paste for 8-10 minutes on low to medium heat until it is fragrant.
  4. Put in purslane and stir fry on medium to high heat until the vegetables are all cooked through.


A little salt may be added but the dried prawns is already salty.

See it on my blog

Check out this recipe from Petite Nyonya's blog

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