recipe adapted from here
200g kang kong aka water spinach, water morning glory, water convolvulus, Chinese spinach & swamp cabbage
a small pinch of caster sugar
a few slices of cut finger-length chilli
1 tbsp cooking oil
Sambal chilli (A)
- 1 finger-length chilli, deseeded and sliced
- 1/2 tbsp dried shrimps 虾米 (hae bee/heibi), soaked to soften
- 3 chilli padi (no need to deseed, for the heat; adjust accordingly)
- a small pinch of salt
- a small piece (5g) of toasted belacan (dried shrimp paste)
- 2 shallots, peeled
- 3 garlic cloves, peeled
- First trim and discard the bottom half, then separate the remaining stems from the leaves. Wash and drip dry. During stir frying, cook the stems for 1-2 minutes first before adding the leaves.
- Place the ingredients for the sambal chilli in a blender. Snip the chilli into smaller pieces for more even blending. You may also use a traditional mortar and pestle to pound the ingredients.
- Heat some cooking oil in a wok, then add the sambal chilli. Stir fry the sambal chilli till it’s fragrant.
- Add kangkong stems, chilli slices, then leaves and stir fry on high heat briskly till the leaves have withered. I added about 2-3 tbsp water to keep the vegetables moist.
- Season with a small pinch of caster sugar and more sea salt (if needed).
- Transfer to a serving plate and serve warm with white rice.