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Sambal Kangkong Recipe
If you prefer more tenderly cooked stems, choose the slimmer variety of kangkong (seasonal).
For a pleasant leaves-to-stems ratio, use only the top one-third or half of the stems.
This recipe works well with sweet potato leaf too.
- one packet (about 250g) kangkong (aka water spinach, water morning glory)
- 10g dried shrimp (虾米)
- 3 tbsp (45 ml) hot water
- 1 tbsp + 1 tbsp cooking oil divided
- 1 finger-length red chilli sliced to thin sections
- 1 chilli padi sliced to thin sections for extra heat; only if needed
- 3 cloves garlic finely chopped
- 4 shallots (or 1/4 small red onion) sliced thinly
- 1 1/2 tbsp sambal belacan paste to taste
- 1/2 tsp Maggie seasoning sauce (or fish sauce) to taste
- tiny pinch of salt to taste
- 2-3 tbsp water add more as needed
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- Prepare kangkong. Using kitchen scissors, snipe & separate the kangkong leaves from the stems. Wash and dry the kangkong.
- Prepare grinded shrimps. Soak dried shrimps in a small dish with hot water until softened, about 20 minutes. Reserve and set aside the dried shrimps soaking water. Transfer softened dried shrimps to an electric food grinder or blender. Add 1 tbsp oil and pulse for a few seconds. Alternatively, pound the dried shrimps in a mortar & pestle or finely chop them.
- Stir-fry the dish. Heat remaining oil in a wokpan. Stir-fry grinded dried shrimps, garlic and shallots for a few seconds until fragrant. Add kangkong stems and stir fry briskly on high heat until softened. Add kangkong leaves and dried shrimp soaking liquid. Stir fry until the leaves are reduced in volume. Then add sambal belacan paste, chillis, Maggie seasoning sauce (or fish sauce), salt and water. Drizzle Chinese wine along the sides of the wok walls during the last 10 seconds of cooking. Stir to coat well before serving.