Stir-fried Water Spinach
Description
Cah Kangkung is a quick and flavorful Indonesian stir-fry made with water spinach (kangkung), garlic, chilies, and savory seasonings. Cooked over high heat, the kangkung stays crisp-tender and soaks up the bold flavors of soy sauce, oyster sauce, and aromatic spices. Popular as a side dish in Indonesian households, it's best served hot with steamed rice and a touch of sambal for extra heat.
Ingredient
Instructions
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Prepare the vegetables
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Wash the kangkung thoroughly. Separate the leaves and tender stems, and drain well.
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Slice the red chili, curly chili, bird’s eye chili, tomato, shallots, and garlic.
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Make the spice paste
Blend or grind the shallots (29 g), garlic (7 g), curly red chili (11 g), and bird’s eye chili (5 g) into a smooth paste. Set aside.
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Sauté the spices
- Heat 1 tablespoon of oil in a wok or frying pan over high heat.
- Sauté the sliced shallots, garlic, and chilies until fragrant and lightly browned.
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Add the ground spice paste and stir-fry for another 1–2 minutes until aromatic.
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Add the seasoning and tomato
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Add the chopped tomato, mushroom broth powder, salt, sugar, and 15 ml of water.
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Stir well and cook until the tomato softens and the sauce slightly thickens.
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Add the kangkung
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Add the kangkung to the pan.
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Stir-fry quickly over high heat for about 2–3 minutes, just until the leaves wilt and stems are tender-crisp.
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Adjust seasoning if needed.
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Serve
- Remove from heat and serve immediately with steamed rice.
