This is 'daun kemangin' plant aka basil leaf. It's fragrant leaf is eaten as ulam with sambal belachan .It can also be pounded with garlic and cillipadi to make a sauce ( add in lime juice sugar and a little salt )for dipping duck meat or chicken. Some use them in cooking the small 'lala' (seafood) and frying brinjal ( to bring out the 'wind ' in the vegetable)
This is the Orka or 'lady's finger' plant . I have 4 of these in my backyard and my daily harvest is 8 a day. Enough for my making 1 serving curry . My hubby likes them uncooked as 'ulam' with sambal belachan.
This is the long beans or 'kacang panjang' . I get 4-5 a day . So every 2 days I get 1 serving Fried Long Bean with Shrimp. I like them uncooked as ulam.
This is 'kucai' . Looks like grass ...but tastes good fried with battered eggs! Of course can be used in fried beehoon or koay teow
The 'kacang kelisa' dunno what they call it in english, but I am sure you heard of 'kerabu kerang kacang kelisa' . It is another favourite ulam.
THESE ARE SOME OF THE VEGETABLES IN MY BACKYARD. I ALSO HAVE CILLIPADI, BUNGA KANTAN (LAKSA FLOWER) , PUDINA (MINT) LEAF, PUCUK UBI , DAUN KADUK.....
AND OTHER GARDEN PLANTS OF COURSE........