One size fits all…

Well, with this one recipe, you can cook all kinds of vegetables. You can cook kangkong, long beans, paku or midin (wild jungle ferns) and even baby kailan this same way. Here, I am cooking some sweet potato leaves that a friend of mine gave me the other day…

STP's sweet potato leaves 1

Actually I had a post on this sometime ago in which I mentioned the health benefits of eating the leaves which I understand are very popular at restaurants and eating stalls in West Malaysia but I’ve yet to come across any selling them over here.

First, you need to pluck the leaves from the stems. Next, you will have to pound these ingredients together – some shallots, garlic, chillies and belacan (dried prawn paste)…

STP's sweet potato leaves 2

…and you will also have to soak some udang kering/hay bee (dried prawns) in hot water to soften it and then, you pound it…

STP's sweet potato leaves 3

Now you are ready to roll! Heat some oil in a wok and brown the pounded ingredients in it. Then you add the pounded dried prawns, mixing it well with the other ingredients. Keep stirring until the sambal has turned golden brown before you add in the leaves. You may need to add a little bit of water for the leaves to cook and also a bit of msg and salt according to taste.

Now the sweet potato leaves are ready…

STP's sweet potato leaves 4

It is easy to cook…and nice to eat!