Malakwang

🥣 Sour edible leaves in a thick peanut-sesame sauce, six small side portions without meat or tomato.

Ingredients

• 500 g edible malakwang leaves, trimmed weight without thick stems
• 150 g unsweetened roasted peanut paste
• 50 g pure sesame paste
• 400 ml hot drinking water for sauce, plus a little if needed
• 1.5 litres drinking water for pre-cooking, drained
• About 3 g salt, adjust

Preparation

Identify food-grade leaves, remove tough stems and damaged parts, weigh 500 g. Do not substitute cassava leaves or dried hibiscus calyces.

Wash thoroughly, drain and roughly chop large leaves. Stir separated oil back into each paste before weighing.

Boil 1.5 litres water, add leaves and simmer 15–20 minutes until tender, extending if needed.

Drain and discard that water for the base sauce. Some sourness is expected; do not automatically correct it with excessive salt.

In a clean pan gradually blend peanut and sesame pastes with 400 ml hot water until smooth.

Add cooked leaves and some salt. Bring to a gentle simmer and cook 8–10 minutes, stirring and scraping the base.

Adjust with a little hot water if too thick, or reduce briefly if thin. Taste for salt; add no oil, since pastes provide it.

Serve hot or warm in six portions with a separate staple. State peanut and sesame allergens. Refrigerate leftovers promptly and preferably use next day after thorough reheating.