Fried Chilli Shrimp Paste Water Spinach (Sambal KangKong) 马来风光

Bit Bit is very excited while recording this recipe here, as sambal kangkong is Bit Bit's number one favourite dish! This dish combines both Bit Bit's favourite vegetable - kangkong and Bit Bit's favourite condiment - sambal belacan!

Bit Bit wanted to have wholemeal bread for dinner, but the shop was closed for renovation, so Pig bought kangkong instead since they were available in the market. It has been some time since Bit Bit last ate sambal kangkong from the kopitiam, which is quite expensive, so Bit Bit was very excited but also worried that it may not turn out nice as this time it is Bit Bit who is cooking. And so, Bit Bit just tried cooking and voila, it turned out to be very nice! It is hot, spicy and crunchy, yummy!

Sambal kangkong took about 30 minutes to finish cooking, including preparation of ingredients.

Things that Bit Bit found out about sambal kangkong:

• Sambal kangkong is a dish slightly higher in calories than other stir-fried vegetables, due to the ingredients added.
• Sambal kangkong should be eaten hot, right from the kitchen, as the vegetables will continue to cook while they are hot and shrink.
• While frying the sambal belacan, it can be very spicy and cause coughing, so do not stand so near to the pan.
• Sambal kangkong and its soupy base tastes the best when eating with white rice, as the rice will ease the spiciness.

Ingredients that Bit Bit used for Sambal Kangkong:

1. Kangkong (Water Spinach) - 4 to 5 Big Cups
2. Garlic - 3 Cloves
3. Red Chilli Padi - 4 Pieces
4. Sambal Belacan Paste - 2 Tbsp
5. Water - 1/2 Cup
6. Salt - 1 Tsp
7. Light Soy Sauce - 1 Tbsp
8. Canola Oil - 1 Tbsp

Method that Bit Bit used to cook Sambal Kangkong:

1. Cut off the bottom of the garlic, peel off the skin, and cut the garlic into small pieces.
2. Wash the red chilli padi and cut into 3 parts per chilli.
3. Wash the kangkong and cut into 3 parts.
4. Heat up a pan and add oil.
5. Add in the garlic and fry for 1 to 2 minutes, till it turns golden.
6. Add in the sambal belacan paste and red chilli padi, and fry for 2 to 3 minutes.
7. Add in the kangkong and water, and stir fry till the kangkong turns dark green.
8. Add the salt and light soy sauce, and mix well.
9. Serve and eat it hot!