Easy recipe for kangkong (kang kung) stir-fried with sambal chilli, a South East Asian local delight.
Total Time
30min
4.7
3 Ratings
Author: difflim
Servings:
2
Ingredients
•
1
bunch
Chinese Water Spinach
•
3
Red Bird's Eye Chili Pepper
•
4
cloves
Garlic
•
1
Shallot
•
1
tsp
Soy Sauce
•
10
Anchovies
•
1
Tbsp
Shrimp Paste
•
1
Tbsp
Oil
Cooking Instructions
1.
Gather the ingredients. Separate the the leaves of the Chinese Water Spinach (1 bunch) from the stems, and set both aside.
2.
To make the sauce, add the Shallot (1), Garlic (4 cloves), Red Bird's Eye Chili Pepper (3), Shrimp Paste (1 Tbsp) into a mortar and blend them.
3.
When it is done, set the sambal sauce aside.
4.
In a wok, add Oil (1 Tbsp) and Anchovies (10) in and cook until they turn brown.
5.
Add the sambal sauce in and cook for 5 minutes.
6.
Add stems only into the pan and cook for 3 minutes.
7.
Add leaves and Soy Sauce (1 tsp).
8.
Close the lid and continue cooking till veg is cooked, about 2 minutes.
Nutrition Per Serving
CALORIES
189
FAT
11.4 g
PROTEIN
11.2 g
CARBS
13.8 g
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