This leafy edible plant is called daun Sabong (Iban), daun Dodah (Bidayuh) or daun Melinjo with scientific name Gnetum gnemon. This wild plant can normally be found at a secondary jungle in Sabah and Sarawak.
The leafy young leaves brownish green in color is a nice vegetable dish especially cook stir-fried with shrimp paste, Malay style.
However, most Iban housewives would cook it with pumpkin in a soup.
The leaf is slightly slimy in texture when cooked, with subtle and unique flavor.
According to an elder, daun Sabong is a good health food to help reduce uric acid. Diabetics can also improve their health if they keep eating this dish every day.