Belacan Yam Leaf, also known as Sweet Potato Leaf, is a beloved Malaysian dish that translates to “stir-fried water spinach with shrimp paste.” This deceptively simple recipe packs a punch of flavor and is a quick and easy weeknight side dish.
The Key Ingredient
The star of the show is belacan, a fermented shrimp paste that forms the base of many Southeast Asian dishes. Its intense shrimpy aroma and umami flavor add depth to the stir-fry. You can find belacan in Asian grocery stores, typically sold as a small brick. Sweet Potato Leaf, also known as water spinach or morning glory, is a leafy green vegetable with long, slender stems. Belacan Yam Leaf uses leaves and cuts the stems into small pieces.
A Symphony of Flavors
While belacan is the star, it’s supported by a chorus of other aromatics. Shallots, garlic, and chilies are stir-fried until fragrant, releasing their pungency. A splash of fish sauce adds a touch of salinity, while sugar balances the flavors. Belacan Yam Leaf is a versatile side dish that complements a variety of proteins. Serve it alongside grilled chicken, steamed fish, or a flavorful beef rendang.
Belacan Yam Leaf is a delicious introduction to Malaysian cuisine. With its ease of preparation and explosion of flavors, it’s sure to become a regular on your dinner table. So, grab some belacan, fire up the wok, and embark on a culinary adventure to Southeast Asia!
Article by Mika Natalia
