J loves sambal kangkong and would always order this dish whenever we eat at a rastaurant or zhi czar stall. This is also a must-have whenver we cook nasi lemak at home.
400g kangkong
3 Tbsp dried shrimps--soaked in water
4 cloves garlic -- chopped
6 shallots -- chopped
1/2 Tbsp belachan
1 Tbsp pounded chilli / dried chilli
dash of salt
Fry garlic and shallots until fragrant.
Add dried shrimps and fry.
Add chilli paste and belachan.
Add in the kangkong and fry quickly.
If mixture is dry, add the water from soaking the dried shrimps.
Do not overcook.
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