Skip to content

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!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: