The Ulam School aims to shine a spotlight on Malaysian edible flora

Tempoyak daun racik employs nearly 10 different kinds of leaves and shoots, like daun manggun and daun cengkering. — Filepic

A few months ago, I visited a wet market and chanced upon a vendor who had brought all sorts of leaves and shoots from her kampung.

“What are these?” I asked her, prodding and prying but unable to ascertain one leaf from another.