What is Cah Kangkung? Cah Kankung is of Chinese origins and otherwise known as water spinach, kangkung gets stir fried with sweet soybean sauce, huge slices of garlic, bird’s-eye chili and shrimp paste to take it from a lower class civilian dish to a middle class touch of spice.
Serves 4
Cook time: 30min, prep time 15 min
Cah Kangkung Ingredients:
- 1 kilogram water spinach, clean the water spinach and shake it dry
- 1/2 tablespoon tamarind liquefy in 1 tablespoon lukewarm water
- 1 tablespoon light soy sauce
- 200 grams medium prawn/shrimp, cleaned and disposed of the heads
- 1 tablespoon oil for stir frying
- salt as wanted
Spices to be ground:
- 6 shallots
- 3 cloves garlic1 1/2 tablespoons tauco (salted fermented soy beans).
- 1/2 teaspoon terasi udang (dried out shrimp paste), toasted.
- 5 red long cayenne peppers.
Cah Kangkung prepartion:
- Prepare the veggie by breaking off the leaves at the base
- After that breaking the stems with your hands at about 1.5” periods. Leave the top tail end of stem undamaged with the leading 2 leaves on.
- Heat your wok to high with oil resting on top. Stir fry ground spices and shrimps till sweet-smelling.
- Extra water spinach/morning magnificence, tamarind mix, soy sauce and salt. Turn the veggies and expanded a couple of times to make certain they equally prepare. Do not overcook or they'll taste bad.
How to make Cah Kangkung Recipe video:
