Sayur Keladi is actually a special yam shoot, grown only for cooking of its stems. It does not have a root, like the Betel Nut Taro or Bilong Wo.
Many people do not know about this.
Sayur keladi is favoured by the Malays, the indigenous people of Sarawak and many of the Chinese too. The Hakkas and Nyonya and Baba love this special dish.
There are many ways of cooking this vegetable. The most common one is cooking it with coconut milk and lots of chillies and spices.
Another way of cooking this vegetable is to stew it with ikan bilis together with sweet young corn and some slices of pumkin.
It can even be prepared as a soup with dried prawns and lots of onions, and garlic.
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