How to cook: Sambal kangkong with shrimp paste
How to cook: Sambal kangkong with shrimp paste might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, and pescatarian recipe serves 2 and costs 67 cents per serving. One serving contains 179 calories, 2g of protein, and 14g of fat. From preparation to the plate, this recipe takes around 15 minutes. This recipe from feastasia.casaveneracion.com requires garlic, tamarind paste, kangkong, and sambal oelek. 6 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Similar recipes include Sambal Kangkong, Malaysian Sambal Kangkong (Water Spinach), and How to cook: Sambal fried rice.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
6 cloves of garlic, crushed and peeled
1/2 tsp. of grated ginger
a large bunch of kangkong, rinsed
1 tsp. of finely minced lemongrass
patis (fish sauce), to taste
1 large red onion, peeled and diced
1 tsp. of sugar
1 tsp. of tamarind paste
2 tbsps. of vegetable oil
1/2 tsp. of bagoong (shrimp paste)
1 heaping tbsp. of sambal oelek (or use 2 to 3 finely chopped bird's eye chilis)
Equipment:
mortar and pestle
food processor
frying pan
wok
Cooking instruction summary:
InstructionsCut the kangkong into two-inch lengths. Separate into three portions — the thick lower stalks, the middle portion of the stalks and the leaves. Why? I’ll get to that.Grind the onion, garlic and lemongrass to a paste (I used a food processor; a mortar and pestle is traditional).Heat the cooking oil in a wok or frying pan. Add the onion-garlic-lemongrass paste, grated ginger, tamarind paste, shrimp paste, sugar, sambal oelek (or chilis, if that’s what you’re using) and about a teaspoonful of patis. Cook gently over medium heat until the mixture separates from the oil.Add the kangkong stalks — the thick ones. They take the longest to cook so they go into the pan first. Stir. Pour in about three tablespoonfuls of water and cook for about two minutes.Add the middle portion of the stalks, stir, cook for a minute.Add the kangkong leaves, stir and cook for about half a minute.Taste, add more patis, if needed.Serve hot.
Step by step:
1. Cut the kangkong into two-inch lengths. Separate into three portions — the thick lower stalks, the middle portion of the stalks and the leaves. Why? I’ll get to that.Grind the onion, garlic and lemongrass to a paste (I used a food processor; a mortar and pestle is traditional).
2. Heat the cooking oil in a wok or frying pan.
3. Add the onion-garlic-lemongrass paste, grated ginger, tamarind paste, shrimp paste, sugar, sambal oelek (or chilis, if that’s what you’re using) and about a teaspoonful of patis. Cook gently over medium heat until the mixture separates from the oil.
4. Add the kangkong stalks — the thick ones. They take the longest to cook so they go into the pan first. Stir.
5. Pour in about three tablespoonfuls of water and cook for about two minutes.
6. Add the middle portion of the stalks, stir, cook for a minute.
7. Add the kangkong leaves, stir and cook for about half a minute.Taste, add more patis, if needed.
8. Serve hot.
Nutrition Information:
covered percent of daily need
