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Belacan Yam Leaf (Sweet Potato Leaf) - Signature Malaysian dish called kangkung belacan or stir-fried water spinach/morning glory with shrimp paste.
Sweet Potato Leaves Recipe
One vegetable dish that I simply can’t do without in my cooking repertoire is a signature Malaysian dish called kangkung belacan or stir-fried water spinach/morning glory with shrimp paste, even though it means that I have a stinky house!
The key ingredient is none other than belacan, the Malaysian variety of shrimp paste. (Shrimp paste is an essential flavoring medium in Southeast Asian cooking.) Strong, pungent, yet aromatic at the same time, the pairing of belacan with vegetables is probably one of the most interesting stir-frying techniques for vegetables. The taste is bold, exquisite, and never boring.
Check out other signature Malaysian recipes.
Recipe Ingredients
This recipe calls for only a few key ingredients:
- Sweet potato leaves (蕃薯叶)
- Garlic
- Onion
- Sambal
- Shrimp
- Red chili
- Salt
Sweet Potato Leaves Benefits
For today’s creation, I used yam leaf/sweet potato leaf (蕃薯叶), which works as well as water spinach. While it might seem or look simple, perfect execution is not easy.
Wok hei (the breath of the wok) and timing are exceedingly important; a little too much wok hei or a tad too long in the wok can render the dish a complete failure, for example: burned belacan that tastes bitter or overcooked vegetables that look purple-ish in color.
While I love this recipe, I must warn you that it’s an acquired taste, especially for an American palate. However, it’s well worth a try because you probably can’t find another vegetable dish as intriguing or delicious as this one!
Frequently Asked Questions
How Many Calories per Serving?
This recipe is only 188 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Sweet Potato Leaves with Sambal
Ingredients
- 200 g (7 oz) sweet potato leaves
- 2-3 tablespoons sambal
- red chili, seeded and thinly sliced
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 6 medium-sized shrimp
- 3 dashes fish sauce
Roasted Chili Paste:
- 1 handful dried chilies
- 2 tablespoons cooking oil
- water
Instructions
- Grind the dried chilies and cooking oil in a blender. Add a little water while blending.
- Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.
- Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.
- Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside.
- Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring.
- As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the kind of recipe I really love, and I have belacan in my pantry. Thank you!
Thanks Kortez. Belacan is amazing.
Terima Kasih! Love your all your recipes. I am a former Sabahan now living in the US and prefer to cook Malaysian dishes more often whenever possible. In fact, in the spring, I planted my own Kang Kung in my garden. Whenever I cook dishes with Belacan, none of my friends would come visit me.
Hi John, thanks for trying my recipe.
hi there – thanx so much for these recipes – i am half malaysian, living in UK and about to do a dinner party 1st time cooking this dish which i love BUT – the smell is so strong – wondering if i can part cook it before and then just reheat?! Will that work or will veg be awful? pls with any suggestions as doing this in 2 days!
Hi Jeff, yes the smell is strong there is no way to escape the smell if you want to cook with belacan.
Found a short cut for the sambal paste, and it tasted yummy! Substituted with instant sambal belachan paste from prima taste sold in supermarkets. Try it!
Looks so yummy. If yours comes out a bit salty, I recommend drizzling it with few drops of lemon.