Sambal Kangkung (Water Spinach)


After Wicak’s father came home from the Hospital –after a stroke episode that leaves him paralyzed on the right side and unable to talk coherently– I prepared some meal for lunch with our Brothers and Sister.

Originally i had plan to make a simple Stir-Fried Water Spinach, with just garlic and some basic ingredients thrown in. But plans changed (happily) and decided to make this spicy variation. It was made to be a very spicy and hot, hence the name Sambal.

The chillies and tomatoes in this recipe intentionally outnumbers the Kangkung. So leftover sauce can still be used for dipping fried tempe/soybean cake, tahu/tofu or just poured on some white rice.

Have Fun! 🙂

Ingredients :

  • 2 bunches water spinach, remove the stems from the leaves, wash
  • 10 red chilies, slice crossly
  • 1 red tomato, sliced
  • 2 cloves garlic, sliced
  • 1 teaspoon dried shrimp paste
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons Vegetable Oil

Directions :

  1. Heat vegetable oil in a wok, saute garlic until fragrant
  2. Add red chilies and tomato, stir fry for 2 minute
  3. Place water spinach into the wok
  4. Add salt and sugar, cook for 3 minutes until water spinach soften and done
  5. Serve

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