Friday, September 20, 2013

Sambal Kang Kong

recipe adapted from here
(Serves 2)

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
sea salt
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

  1. 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.
  2. 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.
  3. Heat some cooking oil in a wok, then add the sambal chilli. Stir fry the sambal chilli till it’s fragrant.
  4. 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.
  5. Season with a small pinch of caster sugar and more sea salt (if needed).
  6. Transfer to a serving plate and serve warm with white rice.

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