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.
Wash the kangkung thoroughly. Separate the leaves and tender stems, and drain well.
Slice the red chili, curly chili, bird’s eye chili, tomato, shallots, and garlic.
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.
Add the ground spice paste and stir-fry for another 1–2 minutes until aromatic.
Add the chopped tomato, mushroom broth powder, salt, sugar, and 15 ml of water.
Stir well and cook until the tomato softens and the sauce slightly thickens.
Add the kangkung to the pan.
Stir-fry quickly over high heat for about 2–3 minutes, just until the leaves wilt and stems are tender-crisp.
Adjust seasoning if needed.