Wednesday, December 22, 2010

Spicy Sambal Kangkong


Kangkong, cut into 3 inches length, washed and drained, ~500g
Cooking oil, for stir frying, 4 tbsp
Dried shrimp, soaked and pounded, 2 tsp
Sugar, 2 tsp
Salt, pinch 

Spicy paste:
Per Sambal Belachan recipe, prepared with 5 red fresh chilli

1. Heat 3 tbsp oil over high heat and stir fry prepared spicy paste and dried shrimp for 1 min till aromatic.  Add in kangkang and toss to ensure well cooked. 

2. Add in sugar, salt and balance 1 tbsp oil, and stir well before transfer to serving plate.


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