The method to cook this dish is similar to the earlier stir fry sambal vegetables [mixed beans, eggplant, long beans etc]. It is the same sambal paste [ingredients as shown on photo and pounded]. This sambal paste is a 'wonder' paste that can be used to fry any vegetables you like so long as you like this sambal flavour.
600 gm sweet potato leaves - plucked, washed and drained in colander
2 tbsp oil
1 portion of sambal paste
2 tbsp water [optional]
salt to taste
- Heat oil in wok to saute sambal paste till fragrant.
- Add in vegetable and stir fry till cooked. Add in salt to taste [you may not need salt if the belacan is salty enough].
- Dish out to serve.
- Add water to sambal paste if you prefer some gravy.