Sweet Potato Leaves

What started as a dish borne out of neccessity, during the Japanese occupation in the 40s, is today offered in most small chu cha restaurants around Malaysia.

The plant grows abundantly on a raised bed of soil, providing a cheap but very rich source full of antioxidants (beta carotene) as well as nutrients like xanthin and lutein ( all of which are good for the eyes )

Not to mention a really tasty and very healthy dish. 

I'm having mine fried with sambal belacan 

( pounded shrimp and chilli paste ) and prawns.

But you can always opt to have it stir fried " ching chau " 

( plain with garlic ).

However, if it is your first time, take note that this dish might take some getting used to. 
The flavour is a little on the sharp side , some stems might smell of latex and the texture ( depending on age of the leaf ) ranges from rough to smooth , and on the rare occasion slimy even.