Sambal Kangkung (Morning Glory with Sambal)
When we were kids, my mum played a game where each of us were allowed to take turns to order our favourite vegetable. My brother’s was snow pea sprouts fried with garlic, my sister’s was fried bok choy and mine was always chilli and shrimp paste kangkung. I was always so excited when it was my turn that my siblings would often allow me to order it over theirs every now and again. Can you tell I am the youngest child? Haha!
Ingredients 7
500 g kangkung, cut into 8 cm (3 1/4 in) lengths, any wilted leaves discarded
2 tbsp neutral-flavoured cooking oil
30 g red Asian shallots, halved, thinly sliced
10 g garlic, crushed
60 g sambal belacan, see recipe on my profile
1 tbsp light soy sauce
2 tbsp water
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Method 3
To prepare the , pick out and discard the leaves that aren’t vibrant green and fresh. Cut the kangkung into 8 cm (3 1/4 in) lengths, then rinse thoroughly in a colander under cold running water.
Heat a wok over a medium-high heat then add the . Add the and followed by the shortly after. Mix through for 30 seconds then add the .
Add the and . Toss then cover the wok with a domed lid for 30 seconds, allowing the vegetable to cook through. Remove the lid and toss once again before removing from the heat and serving.
