After cooking the Sweet Leaf [Mani Cai] Soup which I liked with so much leafy greens, I thought I should cook this vege again but this time to stir fry with sambal belacan.
This dish is simple yet tasty with the sambal and dried prawns which blends well with the sweet leaf.
Ingredients
150 gm sweet leaf [just the leaves without the stems] - rinsed and drain well in colander
salt to taste
a little water
2-3 tbsp oil
1 egg - optional
1 egg - optional
Sambal Ingredients [pounded together]
3 red chillies
2-3 shallots
a small piece of belacan
2 tbsp dried prawns - rinsed
- Heat oil in wok to saute pounded ingredients until aromatic. Add in sweet leaf and stir fry to mix well or until vegetables are limp [can add a little water] and cooked. You can also stir in an egg to the vegetables [I didn't add the egg since I added alot of dried prawns].
- Add in salt to taste [be careful not to add too much cos' the belacan and dried shrimps may be salty].
- Dish out to serve with rice.
Note
- I used less oil here. You can add another 1 tbsp to saute the sambal and vegetables will be more smooth and tender even without adding water.
- For more information on this vegetable, please refer to Fong's Kitchen Journal.
I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies
2 comments:
Good idea. This vege is usually cooked in soup with egg or in sayur lemak.
Yes, this dish is quite similar to a kind of vegetable served at the restaurant. That vege is called 'Sabah Cai' with more stems and less leafy. Have you heard about it?
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