Any dish which is spicy will surely whet our appetite. One such popular dish with my family is the Sambal Belacan Kangkung. We usually ordered this dish when we ate out last time. However, not now. The outside chefs cooked it with lots of oil. Furthermore, we suspect the cleanliness of the vegetables. You will see how I prepare my kangkung below.
Ingredients:
- 350 g water spinach (kangkung)
- For sambal, blend:
- 5 pieces fresh red chili
- 5 pieces chili padi
- 10 pieces dried chili
- 1 small onion
- 4 cloves garlic, soaked
- 1/2 inch prawn paste
- 25 g dried prawns, washed and pounded
- Cooking oil
- Seasonings - light soya sauce and salt
Method:
- Preparing the kangkung:
- Remove the tender shoots and leaves of the kangkung.
- Split the hollow stems to ensure that there is no worms inside the stems. Cut the split stems into 1 1/2 inch length.
- Soak the kangkung (tender shoots, leaves and stems) in salt water for 30 minutes.
- Thereafter, rinse the kangkung with clean water till there is no impurities.
- Place the kangkung into a colander to let the water run off.
- Heat the wok with about 4 tbsp of cooking oil.
- When the oil is hot, add the dried prawns and fry them till fragrant.
- Add the blended ingredients into the wok.
- Fry until the oil separates from the blended ingredients.
- Add the kangkung.
- Add light soy sauce and salt (according to taste).
- Fry till the kangkung is just cooked. Over frying will result in the kangkung turning yellow.
- Dish out and serve with hot rice.