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Thursday, June 16, 2011

Stir Fry Sambal Sweet Potato Leaves

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
  1. Heat oil in wok to saute sambal paste till fragrant.
  2. Add in vegetable and stir fry till cooked.  Add in salt to taste [you may not need salt if the belacan is salty enough].
  3. Dish out to serve.
  • Add water to sambal paste if you prefer some gravy.

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