{"id":2057,"date":"2016-09-07T12:00:53","date_gmt":"2016-09-07T04:00:53","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2057"},"modified":"2018-10-30T16:48:48","modified_gmt":"2018-10-30T08:48:48","slug":"ah-ma-sweet-potato-leaves-with-fermented-beancurd-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/ah-ma-sweet-potato-leaves-with-fermented-beancurd-recipe\/","title":{"rendered":"Ah Ma Sweet Potato Leaves in Fermented Tofu Sauce"},"content":{"rendered":"
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STORY BEHIND THE RECIPE<\/span><\/h1>\n

Ah Ma’s Sweet potato leaves in\u00a0Fermented Beancurd Sauce is a very popular\u00a0and versatile vegetable dish in many households.<\/p>\n<\/div>\n

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It is quick and easy to prepare, and you can even substitute the Sweet Potato Leaves with\u00a0other vegetables like Kang Kong, Iceberg Lettuce, and Baby Spinach with minor\u00a0modifications.<\/div>\n
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TRICK OF THE TRADE<\/span><\/h1>\n<\/div>\n
The ‘Ah Ma’ version of the dish is cooked\u00a0without adding chilli, although the fermented yellow beancurd sauce itself is slightly spicy. However,\u00a0chilli lovers will probably opt for the ‘Ah Gong’ version instead (see below for instructions on how to make the ‘Ah Gong’ version!). For other similar dishes, see my recipe for spicy Kang Kong<\/a>!<\/div>\n
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WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n