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