Sambal Kang Kong

Sambal kangkong is a dish that doesn’t need much prep and looks deceptively simple. BUT, here’s a tip we figured out. The wok has to be SMOKING hot when the kangkong goes in! Fry a small portion at a time and don’t be greedy because the moment too much kangkong hits the wok, the temperature lowers and your stir fry becomes soup!
Only add a splash of water near the end and serve once the kangkong starts to wilt. Do it right and an amazing treat awaits you! AND yes and do not burn your sambal!!! Do take note our version is really spicy, switch the chili pardis in the recipe to normal chilli if you want a less spicy version.

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Ingredients

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200g kangkong/water spinach (roots trimmed)
2tbsp oil
2tbsp water
2chopped chili padi (optional)
Sambal Belachan:
2 chillies
5chilli padis (or 2 chillies)
3cloves of garlic
5 shallots
2tbsp dried prawns (soaked)
10g belachan
3tbsp oil

Directions

1.

Soak 2 tbsp dried prawns for 30 mins
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2.

Add to the food processor,
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3.

2 chillies,
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4.

5 chilli padis,
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5.

3 cloves of garlic,
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6.

5 shallots,
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7.

and soaked dried prawns (drained)
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8.

Blend into a fine paste
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9.

Dry fry 10g belachan in a pan
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10.

Break the belachan up
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11.

Add 3 tbsp oil
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12.

Add blended chilli paste
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13.

Stir fry until colour darkens
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14.

Transfer sambal belachan to a bowl and set aside
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15.

Cut and separate the stems and leaves from 200g kangkong
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16.

Heat 2 tbsp oil to wok
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17.

Add in sambal belachan
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18.

Add the stems of kangkong and stir fry for 2 mins
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19.

Next the leaves of kangkong
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20.

Add 2 tbsp water
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21.

Continue to stir fry until kangkong starts to wilt
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22.

Serve and garnish with chopped chilli padis.
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