This RECIPE is another Peranakan favorite. Stir-fried Sweet Potato Leaves with Sambal Belacan/Sambal Belacan Daun Ubi Keledek goes well with a bowl of rice. Yummm!

Recipe by Mama Ding

Total Time | 32 mins

Prep Time | 20 mins

Cook Time | 12 mins

Servings : 2 - 4

Ingredients

• 200g sweet potato leaves, washed and drained

• 2 tbsp dried prawns, soaked for 15 mins, drained and pounded/blended

• 2 tbsp water

• 3 tbsp cooking oil

• 1/2 tsp salt or to taste

• 1 tsp sugar or to taste

• For the Sambal Belacan (to be pounded or blended into a paste):

• 5 fresh red chillies, sliced 1cm width

• 3 pips garlic, peeled

• 5 shallots, peeled

• 10 g Belacan, toasted

• 2 tbsp lime juice

  
  

Method

01 Prepare the Sambal Belacan paste. Put all the ingredients (red chillies, garlic, shallots, toasted belacan and lime juice) into a blender and blend to get a paste. [Alternatively, use a mortar and pestle to pound the shallots, garlic, chillies and toasted belacan. Add the lime juice to the pounded paste.] Set aside.

Heat cooking oil in a wok/pan. Add the Sambal Belacan paste and stir fry for 5 mins.

02 Add the pounded dried shrimps.

Stir fry until color darkens, about 4-5 mins.

03 Add the sweet potato leaves and stir fry till the leaves start to wilt.(about 2 mins)

Add water, season with salt and sugar to taste.

Toss vegetables to mix in seasoning. Turn off heat.

04 Dish up and serve with white rice, brown rice or quinoa.

Notes

This recipe can also be used to stir fry other vegetables like KangKung (Water Convolvulus) or Pucuk Paku (Fern Tips).