Sambal Kangkong 马来风光
by wiffy on November 25, 2010
Sambal kangkong is one of my favourite local veggie dishes. It’s quite easy and healthy (using olive oil) to whip up this dish at home, not to mention cheap as a packet of kangkong only cost around S$1. Besides kangkong, I’ve also tried cooking with spinach and it tastes great too. The spicy chilli paste is so addicting with white rice.
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-200g kangkong (kangkung), 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
- 5 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
Step 1: Separate the leaves from the stems. My family is pampered and do not consume the stems so I use only the leaves. If you wish to cook the stems, 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.
Step 3: Place the ingredients for the sambal chilli in a blender. Notice that I snip the chilli into smaller pieces for more even blending. You may also use a traditional mortar and pestle to pound the ingredients.
Step 7: Add kangkong and some cut large chilli slices (I forgot to add it in this time round) and stir fry on high heat briskly till the leaves have withered. I added about 1-2 tbsp water to keep the vegetables moist. Season with a small pinch of caster sugar and more sea salt (if needed).
Who’s also making it
- Indonesia Eats
- Ingredient: Kangkong
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