Malaysian Sambal Kangkong (Water Spinach)
By: Emily
Published: Tuesday, July 27, 2010 - 5:22am

Ingredients




1 bunch of kangkong, trimmed and chopped into shorter pieces
2 shallots, peeled and roughly diced
1 garlic clove, peeled and rougly diced
1 tablespoon sambal paste (store-bought or home made)

Preparation

1 Pound the diced shallots and garlic into paste form using mortar and pestle. 2 Heat up pan with a drizzle of vegetable oil and saute the paste form shallots and garlic on low to medium heat till aromatic. 3 Then add in the sambal paste and saute until aromatic. 4 Lastly, add the kangkong and mix well with the mixture. Cook until the kangkong is slightly wilted. I prefer the kangkong stalks to remain a bit crunchy.