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Wednesday, August 26, 2015

Sambal Sweet Potato Leaves



Back in my hometown, many people grow sweet potato at their backyard, not for the potatoes but the leaves. It grow so fast and spread like crazy that sometime they have to harvest and share it with neighborsI too planted this vegetables at my backyard every year, only that it has a very short growing season in summer.

Sweet potato leaves are high in nutrients, low in calorie, a good source of anti- oxygen. It is also an excellent sources of Vitamin A and C and fiber. The common way to make this delicious and healthy vegetable is to stir fry it with Sambal Tumis, it is a spicy, tasty vegetable dish that goes well with rice!

Ingredients:
1 bunch (around 300-350 gm) of sweet potato leaves 
2-3 tbsp Sambal Tumis (or blend together 5 dried chillies, 4 shallots, 2 cloves of garlic into paste if you don't have any sambal belachan ready)
1 tbsp dried shrimp(soaked in hot water for about 10 minutes)
1 tsp minced garlic
1/2 fresh red chili
Salt to taste
1/4 tsp of brown sugar (Optional)





1. Clean the sweet potato leaves, use only the tips and young leaves, as for the stems, peel off the skin by breaking the tip and pull the skin along stem, the rough skin should come off easily. Break the stem into 2 inches long after the skin removed. ( If the leaves you use are very young, you can skip this step).

2. Minced garlic, chopped dried shrimp and sliced the red chilie thinly. 

3. Heat up a wok and add about 3 tbsp of oil (you do need slightly more oil than normal greens in this dish) stir fry garlic, chili and dried shrimp till fragrant.

4. Stir in about 2 tbsp of Sambal Tumisgive it a quick and thorough stir, until oil breaks out at the edge, season with salt and sugar.

5. Add Sweet potato leaves, cook for about 3-5 minutes or until it is cooked.



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