Sambal Kang Kong (Water Spinach)
Sambal Kang Kong (Water Spinach)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sambal kang kong (water spinach). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sambal Kang Kong (Water Spinach) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Sambal Kang Kong (Water Spinach) is something that I have loved my entire life.

While choosing a good sambal, the ingredients you are looking for are chillies, dried shrimp, prawn paste (belacan) and onions. The color of the sambal should be intensely red as traditionally it is made with dried red chillies which are boiled to soften the fibre of the dried chillies and then pounded into. It is called kangkong in Filipino, rau muống in Vietnamese, phak bung in Thai and kangkung in Pour in about three tablespoonfuls of water and cook for about two minutes.

To get started with this particular recipe, we must prepare a few components. You can have sambal kang kong (water spinach) using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sambal Kang Kong (Water Spinach):
  1. Get 1 bunch Kang Kong
  2. Take 1 handful anchovies
  3. Prepare 2 tbsp Soya sauce
  4. Prepare 4 clove garlic
  5. Get 1 shallot
  6. Take 1 Red Chili

Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries. Water spinach is blanched and then topped with spicy sambal packed with umami flavor and aromatic herbs. Lombok is one of the beautiful islands of Indonesia in case you have never heard of it.

Instructions to make Sambal Kang Kong (Water Spinach):
  1. All you need is
  2. The make the sauce, put garlic, shallots, shrimp paste, green, red chili in the mortar and blend them.
  3. Set the sauce aside.
  4. In a big pan, in with oil and anchovies and fry them until brown.
  5. Add sauce in and stir occasionally.
  6. Separate the water spinach from stems and leaves. Add stems in first. Add soya sauce to taste.
  7. Once stems are almost cooked, add leaves and stir fry them.
  8. Add water if necessary and close the lid to continue cook for roughly 10 mins on low heat.
  9. Ready to serve.

I know many people heard of Bali, but many have no clue about all the. Sambal kangkong is a dish that doesn't need much prep and looks deceptively simple. Only add a splash of water near the end and serve once the kangkong starts to wilt. Do it right and an amazing treat awaits you! AND yes and do not burn your sambal!!!

So that is going to wrap this up with this special food sambal kang kong (water spinach) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!