Cah Kangkung

Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). It is a popular Asian vegetable dish commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China to FilipinoIndonesianMalaysianSingaporean, and Vietnamese cuisine in Southeast Asia; to Sri Lankan cuisine and Bengali cuisine in South Asia.

In Indonesia we call it Cah Kangkung or Tumis Kangkung. We stir fry the kangkung in a wok with lots of chillies and terasi (shrimp paste).

The recipe that my mom taught me it’s very simple and now I am going to share it to you all.

I N G R E D I E N T S

  • Water Morning Glory (you can find these in the nearest Asian Store
  • Chilies
  • Sambal Oelek
  • Salt
  • Sugar
  • Shallots
  • Terasi (shrimp paste) or dried shrimp, You can also find this at the nearest asian store

H O W T O P R E P A R E

  • Divide your kangkung in 3 parts
  • Warm your wok pan then add a little bit of oil
  • Stir fry your shallots until it smells good
  • Add in chillies and sambal oelek and terasi, fry them for a while like 1-2minutes
  • Add in salt, sugar.. taste first, if you think the taste suits you
  • Add your water morning glory, start with the branches first then the leaves
  • Mix fast just until the kangkung is covered with the Sambal.
  • Move aside your wok pan, You do not want your kangkung to be too soft, I prefer mine a bit crunchy

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