← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g Sweet potato leaves (pucuk ubi keledek), tender tips and leaves picked, washed and drained
• 2 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1½ tbsp chilli paste or sambal
• 1 tbsp Dried shrimp, soaked and pounded (optional)
• ½ tsp belacan (optional)
• ½ tsp Sugar
• ¼ tsp Salt, or to taste
• 2 tbsp Water

Method

1. Heat the oil in a wok over medium heat and fry the garlic, dried shrimp and belacan (if using) for 30 seconds.
2. Add the chilli paste and fry for 1–2 min until fragrant and the oil turns red.
3. Turn the heat to high, add the leaves and water and toss for 1–2 min until just wilted. Season with sugar and salt and serve immediately.

Tips

• Look for bunches labelled pucuk ubi keledek or fan shu ye at Asian grocers; kangkung or spinach work the same way.
• Dried shrimp and belacan make it non-vegetarian; skip both for a vegan plate.

Sources

Written in our own words after cross-checking these recipes:

Noob Cook Seasaltwithfood