Sweet Potato Leaves with Sambal

Recipe online: https://rasamalaysia.com/sweet-potato-leaves-with-sambal/#wprm-recipe-container-762806

Ingredients

▢ 2 tablespoons cooking oil
▢ 3 cloves garlic, minced
▢ 1/2 onion, sliced
▢ 6 medium-sized shrimp, peeled and deveined
▢ 200 g (7 oz) sweet potato leaves , rinsed, stems trimmed, and cut into pieces
▢ 1 red chili, seeded and thinly sliced
▢ 1/4 teaspoon salt, or to taste

SAMBAL

▢ 1 handful (6-8) dried red chilies , seeded
▢ 3 shallots, peeled
▢ 1/2 teaspoon belacan , Malaysian shrimp paste
▢ 1 tablespoon cooking oil

This is a different recipe to Sambal kangkong

It includes lots of chilli

1 Tablespoon of balacan (yes 3x more, and whilst I made up a different batch from powder, I thought it only fair to use the batch in the kit for comparison)

1 Tablespoon of dried shrimp (which I keep inside a sealed container, and that container inside another sealed container, it smells that much)

Plus fish sauce.

You would think that after a teaspoon in previous recipe the above would be in in-eatable, but I liked it.

Apart from the much higher quantity of “funky fish stuff” there was a big difference in cooking. The balacan went into a smoking hot wok. Induction 9. I also think the addition of dried shrimp and fish sauce reduced the pungency.

I used Chow Sum as the green.