3 Established Sayur Manis (aka Mani Chai) Seedlings In A Pot

DESCRIPTION – Sayur Manis leaves are small elongated to oval in shape, averaging 4-6 centimeters in length. The dark green leaves grow in an alternate pattern and are smooth, thin, and taper to a rounded and blunt point. Sayur Manis leaves grow on stems that are thick and fibrous.

The tender branch tip and leaves have a slightly sweet and nutty flavor, reminiscent of fresh garden peas. When cooked, Sayur Manis leaves have a mild, sweet, green flavor similar to asparagus and offer a slightly acidic bite, also similar to spinach. The plant does flower, with small rose to carmine color blossoms, and bears white-pinkish fruit with black seeds. The plant can grow into a perennial shrub that can reach 2-3 meters in height. However, it is easily managed by annual pruning.

BOTANICAL NAME: Sauropus androgynous (a members of the Phyllanthaceae family).

LOCAL NAMES: Sabah vegetable, Katuk, Cekur Manis and Sayur Manis in Malay, Mani Cai in Chinese (马尼菜，树仔菜), Pak Waan in Thai, Amame Shiba in Japanese, and Sweet leaf and Star gooseberry in English. Sayur Manis leaves are extremely popular in Southeast Asia as a vegetable.

NUTRITIONAL VALUE: Sayur Manis leaves contain iron, antioxidants, calcium, and vitamins A, C, E, and K. Like most spinach-like vegetables, it contains a certain amount of oxalic acids and they should be cooked before consumption.

RECIPES – Sayur Manis leaves are best suited for sautéing, stir-frying, and boiling. They are commonly added in stir-fries with fried eggs or belacan, a dried shrimp paste. They are also used as a leafy vegetable in noodle soups such as Pan Mee or Mee Hoon Kuih, which are anchovy-base soups popular in Malaysia.

Sayur Manis leaves pair well with eggs, dried anchovies, pork, crab, red peppers, and aromatics such as shallots, garlic, onion, and ginger. They will keep for up to 1 week when stored fresh in the refrigerator.