Mum's Not Cooking by Denise Fletcher

Author:Denise Fletcher [Fletcher, Denise]
Language: eng
Format: epub
ISBN: 9789810732509
Publisher: Epigram Books
Published: 2017-05-30T22:00:00+00:00

SAMBAL KANG KONG

Prep 15 mins | Cook 10 mins | Serves 2

Kang kong, also known as “ong choy” in Cantonese, water convolvulus, or water spinach, is not as uncommon out of Southeast Asia as it used to be. However, if you do have any trouble tracking it down, tender, young spinach, sweet lettuces like little gem or even strong tasting watercress tops are all very good in their own way.

3 TBSP VEGETABLE OIL

1 VERY SMALL ONION, PEELED, HALVED AND THINLY SLICED

3 CLOVES GARLIC, BASHED, SKINS DISCARDED AND ROUGHLY CHOPPED

2 TBSP PREPARED CHILLI PASTE

2 TSP FISH SAUCE

TSP SUGAR

400 G KANG KONG, DAMAGED OR YELLOWED LEAVES DISCARDED, AND ONLY YOUNG TENDER PARTS OF THE STEMS KEPT

TSP SALT (OR TO TASTE—BE CAREFUL AS FISH SAUCE IS SALTY)

1. Snap off short lengths of kang kong, wash thoroughly and drain very well in colander.

2. Heat the vegetable oil in a deep pan or wok.

3. When hot, fry the onion until soft.

4. Add the garlic, chilli paste, fish sauce and sugar and fry until the oil seeps out.

5. Add the drained kang kong and stir over high heat until coated with the spice mix.

6. Taste and adjust seasoning if necessary.

7. Turn off the heat before the kang kong yellows and dish out immediately.

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