Material:
• 1 bunch of sweet potato leaf
• 3 spring onions

Sambal Ingredients:
• 3 pieces of cayenne pepper
• 1 stick tamarind
• 1 tablespoon brown sugar
• Paste to taste
• Salt to taste

Directions:
1. Sambal: burns in small fire shrimp paste and red onion. Then puree peppers, red onion, shrimp paste, tamarind and salt, brown sugar and then enter uleg again. After a smooth and well blended, transfer to the container
2. Wash sweet potato leaves, discarding stems and then boiled with a little salt water. Once cooked, remove and rinse with cold water then place in a container.
3. Serve with tofu and tempeh bacem.

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