Five-Lobed Sweet Potato Leaf (Singapore) - 五爪甜番薯叶 (新加坡）

Flavour & Texture: Mild, gently sweet, and subtly earthy with a clean freshness that makes it one of the most approachable leafy greens in Southeast Asian cooking. The five-lobed leaves are tender and slightly glossy, wilting quickly into a silky texture under heat while the young stems retain a pleasant, snappy bite. Sweeter and more delicate than kangkong with none of the bitterness — a green that even reluctant vegetable eaters tend to enjoy.

How to Use:

• 🧄 Wok-tossed with garlic & sambal — The classic hawker preparation. Blazing hot wok, good oil, crushed garlic, and a spoonful of sambal belachan. On the table in under 3 minutes and endlessly satisfying alongside rice.
• 🍲 Soup & broth — Drop whole leaves into clear chicken or pork bone broth in the last minute of cooking. They lend a gentle sweetness to the stock and wilt into something silky and comforting.
• 🥘 Stir fry with fermented tofu — Toss through the wok with a cube of red nam yu (fermented red tofu) for a deeply savoury, slightly funky preparation that pairs perfectly with plain porridge or steamed rice.
• 🍳 Simple blanch & dress — Blanch briefly in salted boiling water, drain, and dress immediately with sesame oil, light soy, and a pinch of sugar. Clean, simple, and lets the natural sweetness speak for itself.

Pro tip: Use the tender young stems as well as the leaves — just separate them and add the stems to the wok a minute before the leaves to account for the difference in cooking time. Nothing goes to waste.

Storage: Delicate and highly perishable — refrigerate loosely wrapped in a damp paper towel inside a bag and use within 2–3 days. The leaves yellow and soften quickly, so buy close to when you plan to cook. Avoid washing until just before use.