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Sambal Kangkong

April 28, 2010

In my quest to endow my wondermaid with Malaysian cooking skills, the first few dishes I made sure I taught her was to learn the Sambal Kangkong. Through countless recipies, modifications and ponderings……..we finally made one that we love so much. And thus, I need to pen this down for my future wondermaid(s) and of course for myself to remember.

Ingredients to be pounded:

  • 1 bunch of kangkong
  • 2 medium sized shallots (minced)
  • 1 tbs of belachan
  • 1 tsp of dried prawns/shrimps
  • 2 to 3 pieces of chili padi (minced)–(note: you add more depending how spicy you want it)
  • 1 tsp of sugar*

Heat the wok with oil. Fry the pounded ingredients until fragrant and the oil has mixed well with the pounded ingredients. At medium heat, throw in the kangkong and keep stirring until the vegetable has turned bright green and is relatively soft. If you want, add some salt to taste. Serve!

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