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Stir-Fried Sweet Potato Leaves In Sambal Belacan

Pow-wow, prowless Stir-Fried Sweet Potato Leaves in Sambal Belacan. You still remember my Sambal Belacan & Kangkung Belacan? The love of this belacan queen ( Stingray Spicy Sauce & Nyonya Fish Sambal). I so, mind you, love the stink of belacan. Dang? Belacan is akin a seller ingredient for our local dishes, primarily when we speak about sambal/chilli based dishes (Stingray Sambal, Sambal Udang Kering Petai & Sambal Sotong). Stir fried obviously is one which you gotto do it in jiffy. Basically, stir frying quickly (Brinjal Anchovies Stir Fried, Four Angled Beans Stir Fry, Bean Sprouts Salted Fish & Carrot Poriyal). Stir-Fried Sweet Potato Leaves In Sambal Belacan, I must say is one of those appetizing Malaysian food splendidness. Imagine, the spicy, sweet and tangy burst of tastes (Sweet Chilli Chicken)? Get your plate of rice ready. 

1 bunch (about 350g) sweet potato leaves - blanched in hot water to soften and then in cold water. Drain and cut into 1 inch length.
1 tbsp dried red chilli paste 
1 tbsp dried shrimps - soaked for 10 mins and roughly pounded
1 (about 100g) onion - chopped
1 tsp belacan/shrimp paste powder
1 medium size lime - extract juice
3 tbsp oil
Salt for taste (taste first before adding)

When oil is heated, add chopped onion, dried shrimps, belacan and chillies.
Stir and fry till aromatic and oil splits.  
Add leaves, lime juice and salt.
Quickly stir and dish out.  


  1. hi nava, your fried daun keledek looks yummy- oh yes, i love this dish-
    now i want to add some belacan like yours, that means with extra chili too.. best appetizing dish

  2. This stir fry does look delicious. Love the combo of the chilis and the citrus, I am sure it imparts a wonderful flavor to the whole dish. Also, I am wondering what the US does with the sweet potato leaves, now that I have found that Malaysia makes use of theirs!

  3. How interesting! I've actually never had sweet potato leaves - but I've been discovering many new to me greens lately, and stir fries tend to be a lovely way to prepare them. I'll have to see whether I can find these!

  4. Thank you for all the comments everyone.
    Tina & Kiri - I am not sure whether you can find these leaves over at your place but other veges like long beans, french beans and brinjals are also a good try for this recipe.

  5. Tempted ! I love vege so much maybe one day i will try this recipe :)

  6. Sweet potato leaves are my favorite!! It is wholesome, delicious and easy to prepare. I've got to shop for more of this leafy goodness soon :)

  7. I don't know that we can eat sweet potato leaves... this is very eye-opening :)

  8. This is what I love about south east asian cooking,sweet potatoea leaves,turn out a great meal,i bet tatse really good,with hot steamed rice,look green spicy and yummy :)

  9. This looks fantastic--I'm not sure where to find sweet potato leaves, but I'll bet there is something I can substitute.

  10. Nava, I haven't ever heard of sweet potato leaves either, but I'm glad you gave some alternatives as this looks like a delicious way to prepare greens.

  11. I have always loved sweet potato is so healthy Ms.Nava but I usually steam you gave me a new idea how to cook it weeee..thank you for sharing this recipe Ms.Nava ;)

  12. What a great mix of flavors...I have to give this a try.

  13. Wow - that looks so delicious! I've never had sweet potato leaves before! I didn't even realize they were edible! Thanks for introducing me to something entirely new!

  14. Thank you once again everyone for all the support and comment but that getting the sweet potato leaves may not be reachable to some of you. Do try with other veg you think will be great to be prepared in similar way.

  15. This veg is also very popular here in S'pore. It only hits the market these couple of yrs. Love it!

  16. yum yum, this is one of my favorite vege. Yours look so tempting.

  17. I've never even heard of sweet potato leaves!

  18. My mom makes a dish like this and I love it. Yours look delicious.

  19. Wow I never knew this leaf is eaten as well outside of the Philippines, we call it "Talbos" and I love the one that makes the sauce or soup turn purple


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