I cooked sambal kangkong last Thursday but didn’t have time to blog about it… anyway, I think I’ll cook it again this week, if I manage to get them at the market! 😛 Hopefully I can get better photos this time round because I only realised that all the photos were a tad blurry when I downloaded the photos to my laptop yesterday!
Kangkong is rich in iron and its high level of S-methyl methionine are used in the treatment of gastric and intestinal problems. It has also been reported to have insulin-like properties which alleviates hyperglycemia. (Source: http://22.214.171.124/iv_sea/publications/kangkong.pdf)
Ok, I’m sure frying it with sambal won’t aid the person having stomach or intestinal problems 😛 But you do know that frying it with sambal really is the way to enjoy kangkong, don’t you? *wink*
- 1 bunch of kangkong (lightly bruise the stems and chop kangkong into segments)
- 3 cloves garlic (minced)
- 2 shallots (chopped)
- 1/2 handful dried shrimps (rinse then pound some and chop some coarsely for different texture)
- 1 heaping tablespoon sambal (homemade or commercial)
- sugar (optional if your sambal already has added sugar)
- 1 chilli (sliced, de-seed if sambal used is already very spicy) – optional
- Heat oil in a wok.
- Fry the dried shrimp till fragrant.
- Add the garlic, shallots and chilli (optional) and fry till fragrant.
- Add the sambal.
- Fry till everything becomes a nice paste then add the kangkong.
- Add a little water if too dry.
- Dish and serve.
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