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Sambal Sweet Potato Leaf
This sambal sweet potato leaf (参巴番薯叶) is our local zichar style of stir-frying greens in the wok. The sambal sauce (a spicy paste made with chillis, belacan and aromatics) gives this dish a hot and savoury punch. The home-cooked version is so much cheaper than ordering the dish outside so this is a dish that is worth my effort :) This recipe works well with kang kong (water spinach) too.
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Usually for sweet potato leaf stems, one will pull & discard the strings (pictured above) before snapping them to short pieces to improve the texture. However, I usually skip this as it is time-consuming, and I also dislike the mild milky sap when the stems are snapped.
So most of the time, I just snipped the stems using scissors, and my family says the taste is still good.
I’m using this bottle of instant sambal belacan paste. It saves me a lot of time, not having to make the sambal paste from scratch, which involves toasting the belacan (shrimp paste) and stinks up the kitchen. So this recipe is easy & fast enough for everyday cooking! If you have more time, you can use homemade sambal belacan to replace the instant sauce.
First posted on Nov 2009, updated on Jul 2019.
I love sweet potato leaves. Your version looks flavorful.
You mention me and it make me blush… Your dish looks so much better than mine. Please cook for me… LOL
Hehe, sure, you teach me and I cook for u … what goes around comes around. U gotta love it whether it’s nice or not coz it’s your recipe! haha
I never knew that sweet potato leaves were edible. How lovely. I must try them.
Yes they are popular greens in Asia. Hope you find them and that you like the recipe. :-)
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I grew up eating this dish and I love it! Coincidentally, I just cooked it 3 days ago when my niece and nephew came visiting. But it’s not easy to find the sweet potato leaves where I live, can only get from wet market only.
You’re from Singapore too right? I’m seeing this quite often at NTUC these days, especially the smaller type which they labelled as “baby sweet potato leaves”
Waah!! My favourite dish.. :-) My mom used to cook this a lot, albeit with lesser ingredients, a much simpler taste.. This dish with just a plate of plain rice is da bomb! Hehehe..
Dear personal in-charge,
May i know how to cook fried potato with chilli .
kindly let me know thanks you.
i wish to learn from you.
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For a whole year I never found potato leaves in Perth – last weekend I did so I quickly bought a bunch and the next thing I did was to check if your site has a recipe! So glad it does.
I wish I could find potato leaves here…have never seen them in our markets. The stirfry looks very appetizing.