Sambal Sweet Potato Leaves

Name: Sambal Sweet Potato Leaves
Cuisine: Singaporean

Hawker • Singapore

110

kcal

Protein

Carbs

Fat

Data source: SingaporeCalorie

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About Sambal Sweet Potato Leaves

Stir-fried sweet potato leaves with sambal belacan

How to Make Sambal Sweet Potato Leaves (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Easy

Sambal Sweet Potato Leaves is a beloved vegetable dish found in the heart of Singapore’s vibrant hawker centres and kopitiams. This dish showcases tender sweet potato leaves, known locally as 'shu cai', stir-fried in a spicy, aromatic sambal sauce. The recipe is a beautiful expression of Singaporean culinary fusion, blending Malay and Chinese influences with local ingredients and flavors. Often enjoyed as a dinner side dish at hawker stalls, Sambal Sweet Potato Leaves reflects the rich multicultural heritage that defines Singapore’s food scene. The dish is not only flavourful but also nutritious, making it a great choice for those seeking a health-conscious meal without sacrificing taste. The sweet potato leaves provide a slightly earthy flavor, balanced by the robust, spicy sambal made from fresh chillies, garlic, and shallots. These components come together to create a dish that is both comforting and exciting, embodying the bold yet balanced flavors that Singaporean cuisine is known for. Sambal Sweet Potato Leaves is an excellent way to enjoy local greens in a way that's both authentic and appealing to modern healthy eaters.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 plate (about 200g cooked Sambal Sweet Potato Leaves))

200g Sweet potato leaves (shu cai)
3 Red chillies (fresh, adjust for spice level)
2 Shallots (small, peeled)
3 Garlic cloves (peeled)
1 tsp Belacan (fermented shrimp paste) (omit for vegan version) - optional
1 tbsp Cooking oil (preferably canola or sunflower)
1 tbsp Light soy sauce (low sodium)
1/2 tsp Sugar (optional, helps balance flavor) - optional
1/4 tsp Salt (to taste)
2 tbsp Water (for stir-frying)

Instructions

1
Rinse the sweet potato leaves thoroughly under running water. Trim tough stems and cut leaves into bite-sized pieces.
5 minutes
Use young, tender leaves for the best texture.
2
Blend red chillies, shallots, and garlic into a coarse paste using a mortar and pestle or food processor. Add belacan if using.
5 minutes
For less heat, remove chilli seeds before blending.
3
Heat cooking oil in a wok over medium-high heat. Add the sambal paste and stir-fry until fragrant, about 2-3 minutes.
3 minutes
Keep stirring to prevent burning and enhance aroma.
4
Add the sweet potato leaves to the wok. Toss quickly to coat the leaves in the sambal paste.
2 minutes
Work in batches if your wok is small to ensure even cooking.

Why This Dish is Healthy

Sambal Sweet Potato Leaves is a healthy choice because it's loaded with leafy greens and uses fresh, natural ingredients. The minimal use of oil and the ability to control sodium and spice levels make it suitable for various dietary needs. Its high fiber content supports digestive health, while the vitamins and minerals help boost immunity and overall wellness. This makes it a guilt-free, nutrient-dense option perfect for calorie-conscious eaters.

Sweet potato leaves are a powerhouse of nutrients, packed with dietary fiber, vitamins A, C, and K, as well as calcium, iron, and antioxidants. The minimal use of oil and the option to omit belacan make this dish low in saturated fat and cholesterol-free. The sambal provides metabolism-boosting capsaicin from chillies, while garlic and shallots add anti-inflammatory and immune-boosting properties. This dish is naturally low in calories and suitable for vegan and gluten-free diets when prepared accordingly.

Pro Tips

💡Tip 1: Always use fresh, young sweet potato leaves for the best flavor and texture.
💡Tip 2: You can adjust the level of spiciness by adding or reducing the number of red chillies.
💡Tip 3: Serve immediately after cooking to retain the vibrant color and nutrients of the greens.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave before serving. Avoid freezing as the texture of the leaves may change.

Best served: Lunch or Dinner