Images Sweet Leaf (Sayur Manis)

Sweet Leaf, a popular leaf vegetable in Malaysia and other Southeast Asian countries. We call it "Sayur Manis" or "Cekur Manis"  in Malay. To the local Chinese, it is known as"mani cai".

Sweet Leaf (Sayur Manis)

The great thing about this vegetable is that it is easy to grow in our climate, usually done via stem cuttings. It's a low maintenance plant that is trimmed regularly for it's leaves.

Cooking it
Only the leaves are used in cooking because the lower stemmed parts are hard to chew. It has a natural mild pleasant sweetish flavour. When cooking this, keep in mind that on its own, it doesn't require heavy seasoning. In Malaysia, it is typically stir-fried with egg or boiled in soups. It is also commonly served in Pan Mee , a local noodle soup dish usually sold by hawkers.

To remove the leaves from the stems, we place our thumb and index finger around the stem. Then, slide our fingers across. The leaves will come off as you slide. Rinse before cooking.

Eat the leaves, not the stem!

Where to buy
It can be found in most wet markets and supermarkets in Malaysia.

Storage

It doesn't keep long in the refrigerator. I clear it off within two days because the leaves begin to dry after that.

Check out: Sweet Leaf and Sweet Potatoes in Coconut Soup (Recipe)

Images Sweet Leaf and Sweet Potatoes in Coconut Soup

Sweet Leaf and Sweet Potatoes in Coconut Soup

I try to include greens on the menu daily. It's a habit that has been passed down from generations.

Gone are days when mom had to force us to "eat our vegetables!". I used to have a hard time swallowing it. More than once, I pretended to pile a hollow mountain of greens on my plate, fluffing it up to give the illusion that I was that obedient girl who had taken her share...more than.

Today, I chomp greens down wholeheartedly! I've often wondered why the experience was nightmarish before. Has this something to do with old age? Was it a case of 'mind over matter' or have I just lost my fussy side? Maybe.

I love Sweet Leaf (Sayur Manis) , a vegetable that isn't always available in the supermarket I regularly shop at. So, I get very excited when I do see it and I don't hesitate grabbing a bunch home.

Sweet Leaf

I made a coconut soup dish with the sweet leaf I purchased. Locals know this as "Masak Lemak"  style. Literally translated as "cooking fat" : Usually taken to mean that this dish will have a coconut milk based soup. It is usually eaten with rice.

But I was in the mood for something without rice, something soupy. So was born this lite version - less coconut milk in my recipe but just as yummy and delightful.

IF I'm having it with rice however, I would add in more coconut milk and make the gravy thicker. It gives the dish a richer taste, suitably complimenting bland carbs.

Ingredients:
- 2 handful sweet leaves (leaf only, remove stems)
- 2 cloves garlic (chopped)
- 1 medium onion (chopped)
- 1 medium tomato (cut into 6)
- 2 red chili (cut into squares)
- 1 sweet potato - fist-sized (cut into bite sizes)
- 2 tbsp dried shrimps
- 1 stalk lemongrass (hammered)
- ¼ cup coconut milk
- 3-4 cups water
- 1 tbsp cooking oil 
- Salt to taste

Make into paste (add a bit of water)
- 1 tsp ground coriander (ketumbar)
- 1 tsp turmeric powder
- ½ tsp shrimp paste (belacan)

The Ingredients

How-to:
1) Heat oil in pan. Fry garlic, onion and lemongrass together.

2) Once lightly browned or fragrant, add coriander/turmeric paste and stir quickly.

3) Add dried shrimps, red chilis and sweet potatoes, followed by water. Season with a little salt. Boil until sweet potatoes are cooked.

4) Then, stir in the sweet leaves. Lower the heat and add the coconut milk. Simmer (don't let the coconut curdle) a minute or so and taste.  Season with more salt if necessary.

5) Finally, add the tomatoes and serve.

Sweet simmering surprise

Sweet Leaf, Sweet Potato Soup