Thursday, December 1, 2011

Stir-fried Sweet Potato Leaves with Sambal Belacan

I have to say, I love sweet potato leaves! They're like the Chinese version of the western spinach. My grandparents love it too, because it is soft and they don't really need to be chewed. Apparently, sweet potato leaves grow very well in the tropics, and grow very abundantly. Unfortunately, when your family lives in a HDB flat, there is no space for sweet potato leaves! Here in the US though, sweet potato leaves are hard to find, and I only managed to locate a bunch from my local farmer's market.

it comes in a little bouquet

When picking sweet potato leaves, pick only the young ones. The older ones are stem-y (if there is such a word) and do not cook very well. They are tasty with or without sambal belacan, but I prefer the one with better. Sambal belacan is a chili pasted made with chilis and toasted shrimp paste.


  • 1 tablespoon cooking oil
  • 1 bunch sweet potato leaves
  • 3 cloves garlic, minced
  • 2 cloves shallots, minced
  • 2 tablespoons dried shrimps
  • 2 tablespoons sambal balacan


  • Pour the oil into a wok and heat to a high heat. Fry the dried shrimp, minced garlic and shallots till fragrant.

  • Add the sweet potato leaves to the work and stir fry for 2 to 3 minutes until slightly limp. Add the sambal balacan and stir fry for another minute or two.

  • Serve immediately.

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