Sambal Sweet Potato Leaf
This sambal sweet potato leaf (参巴番薯叶) is our local zichar style of stir-frying greens in the wok. The sambal sauce (a spicy paste made with chillis, belacan and aromatics) gives this dish a hot and savoury punch. The home-cooked version is so much cheaper than ordering the dish outside so this is a dish that is worth my effort :) This recipe works well with kang kong (water spinach) too.
Usually for sweet potato leaf stems, one will pull & discard the strings (pictured above) before snapping them to short pieces to improve the texture. However, I usually skip this as it is time-consuming, and I also dislike the mild milky sap when the stems are snapped.
So most of the time, I just snipped the stems using scissors, and my family says the taste is still good.
I’m using this bottle of instant sambal belacan paste. It saves me a lot of time, not having to make the sambal paste from scratch, which involves toasting the belacan (shrimp paste) and stinks up the kitchen. So this recipe is easy & fast enough for everyday cooking! If you have more time, you can use homemade sambal belacan to replace the instant sauce.
First posted on Nov 2009, updated on Jul 2019.
Cooked sweet potato leaves or the first time. Yummy! Thank you for the recipe!