Archive for the ‘Sambal’ Category
Ingredients:
- 300 gr kangkong (water spinach)
- 2 big green chili
- 4 bird’s eye hot chili
- 4 shallots
- 2 cloves garlic
- 1 nutmeg
- 1 Indian bay leaf
- 1/2 tsp belacan/shrimp paste
- 1 tsp sugar
- 1 tsp chicken stock
- 2 tbs vegetable oil
- salt to taste
Directions:
- Grind chilies, shallots, garlic, nutmeg into a rough paste.
- Stir-fry the paste in a wok. Add indian bay leaf. Keep stirring until fragrant and the leaf withered.
- Add kangkong. No need to add water as the kangkong already contains enough water. Cover the wok, simmer on low-medium heat. Add chicken stock and sugar. Stir to combine.
- Remove the Indian bay leaf. Serve.