Shixcooks: Kangkong Sambal

Kangkong Sambal

Kangkong or water spinach is a very South-east Asian thing. Elsewhere it's apparently a weed haha. I've cooked this as a side dish to my nasi lemak. I've stir fried it with a sambal belacan type of paste. The sweet salty and spicy taste balances very well

Prep time: 15 min

Cook time: 20 min

Ingredients:

• 500g kangkong
• 4 cloves shallots
• 3 cloves garlic
• 1 tsp belacan or 1 tbsp dried shrimp
• 2 tbsp ground chilli
• 2 cubes ikan bilis
• 3 tbsp oyster sauce
• sugar and salt to taste
• oil for frying

Method:

• Ground the shallot, garlic, chilli, belacan. ikan bilis together but ensure it's still got a bit of texture. Don't want it to be too fine. 
• Cut up the kangkong till they're about 2 inches in length. Discard the last 4 inches from the root.
• In a wok, heat up the oil. Place the ground ingredients and fry till fragrant.
• Once that's all cooked, add the oyster sauce then kangkong. Add some water if it's too dry
• Add salt and sugar if necessary and youre done
• Eat it!