Cah Kangkung

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 garlic

• 1 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:

1. Prepare the veggie by breaking off the leaves at the base

2. 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.

3. Heat your wok to high with oil resting on top. Stir fry ground spices and shrimps till sweet-smelling.

4. 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.