Sambal Kang Kong

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

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Step 1

Gather the ingredients. Separate the the leaves of the Chinese Water Spinach (1 bunch) from the stems, and set both aside.

Step 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.

Step 3

When it is done, set the sambal sauce aside.

Step 4

In a wok, add Oil (1 Tbsp) and Anchovies (10) in and cook until they turn brown.

Step 5

Add the sambal sauce in and cook for 5 minutes.

Step 6

Add stems only into the pan and cook for 3 minutes.

Step 7

Add leaves and Soy Sauce (1 tsp) .

Step 8

Close the lid and continue cooking till veg is cooked, about 2 minutes.