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Different types of leafy vegetables, also known as 水菜 in the trade from our neighbouring country, Malaysia, which is commonly sold in mini market, wet markets and supermarkets. 

They are easily available and it is an economical option. All the types of leafy vegetables can be stir fried with shrimp paste, garlic, belachan, or any creative ways one can think of.

Sharp Leaf Spinach (尖叶苋菜) & Round Leaf Spinach (圆叶苋菜) Usually Stir fried with garlic. They are rich in iron, copper, carbohydrates, calcium, folate, vitamin A, B6 and Vitamin C. Belong to the Amaranth family. The round and the sharp leaves a differentiated by the distinct shape difference in their leaves.

Kangkong (空心菜) also known as water spinach, water morning glory and other names due to it's popularity in Southeast Asia. Many ways to cook this vegetable but the local favourite is still stir-fry with belachan.

Sweet Potato Leaves (番薯叶) or Baby Sweet Potato Leaves (番薯叶苗) The leaves have a rich source of antioxidants and contain high levels of vitamin A and C, as well as folic acid, riboflavin, thiamin, and niacin. They also provide impressive amounts of fiber, along with calcium, manganese, magnesium, zinc, copper, potassium, and iron.

Xiao Bai Cai (小白菜)

Chye Sim (菜心) also known as Cai Xin.

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