VEGETABLES

Cangkuk Manis

In Malay, it is called cekur manis, sayur manis, or asin-asin.

Its multiple upright stems can reach 2.5 meters high and bear dark green oval leaves 5–6 cm long. It is one of the most popular leaf vegetables in South Asia and Southeast Asia and is notable for high yields and palatability. The shoot tips have been sold as tropical asparagus. In Malaysia, it is commonly stir-fried with egg or dried anchovies.

Kang kung

 The flowers are trumpet-shaped, 3–5 centimetres (1–2 in) diameter, usually white in colour with a mauve centre. The flowers can form seed pods which can be used for plantingThe vegetable is a common ingredient in Southeast Asian dishes. In Malaysia, the leaves are usually stir fried with chile pepper, garlic, ginger, dried shrimp paste and other spices

Sawi

  Field Mustard Leaf is a leafy vegetable that is great for stir fry. It is called Cai-xin in Mandarin and Sawi in Malay. This is one of the simplest vegetable stir fry with very few ingredients, and is good as a side dish or a vegetarian meal. Or try stir fry with beef. 

 

Petola

 This vegetable has a soft, mild flavour and is delicious added in soups and in braising. Older vegetable will have more seeds which can be removed before cooking, if you prefer it. Cantonese call this vegetable "chit kua".

Sayur paku

 Sayuk Paku is usually available year round as Malaysia does not have four seasons. During the rainy season, sometimes sayuk paku yield decreases but does not stop altogether. Therefore, this vegetable can be purchased throughout the year but are slightly more expensive at certain times of the year.