Sambal Kangkong (Water Spinach with Chilli Paste)
Sambal Kangkong is my favourite vegetable dish when eating out, with a wonderful spicy and savoury aroma, but why eat it outside when you can make it at home in less than 20 minutes!
Servings: 2
Ingredients
- 250 g water spinach (kangkong)
- 1/2 cup water
- 1/4 tsp chicken seasoning to taste
Chilli Paste
- 25 g shrimp paste (belacan)
- 5 chillies
- 2 bird's eye chillies optional
- 3 shallots
- 5 cloves garlic
- 1 yellow onion
Instructions
- Wash the water spinach, cut them into 2-inch-long pieces, and separate the leaves from the stalks.
- Add shrimp paste, chilli, bird's eye chilli (optional), shallots, garlic and yellow onion into a blender and blitz it.
- Heat oil in a pan over medium heat and pan fry the paste until fragrant. Add water and chicken seasoning and give it a good mix. The paste is enough to go for another 2 meals, so keep some for next time!
- Add the water spinach stalks first, and stir fry until softened. Then add the water spinach leaves and stir fry until the leaves are reduced in volume, then serve!