One of the cheaper and easily available vegetables in our Asian markets. You can cook Kangkong plain or add prawns (or dried prawns) and chillie to it . It is a nice side dish to serve with Nasi Lemak. My mother used to stir-fry her vegetables with lard. So tasty.
2 bunches of Kangkong,
Remove roots and cut the kangkong into smaller lengths of 2 inches. Put in a colander and wash thoroughly. Drain the excess water.
3 to 4 cloves of garlic, crushed and minced
1 tablespoon light soy sauce
2 red fresh chillies, sliced thinly
2 tablespoons dried prawns, soaked for 5 minutes to soften (optional)
1 teaspoon oyster sauce
1/2 teaspoon salt
Pound the dried prawns coarsely.
Heat a wok and add 3 tablespoons of vegetable oil or lard. Saute the garlic for 15 seconds. Add the chillies and dried prawns. Cook for 10 seconds. Add the kangkong with a quarter cup of water. Toss the vegetables about to mix. Add the oyster sauce and salt. Keep tossing to mix all the ingredients and seasonings together. Cook for 2 minutes. You can add just a few tablespoons of water while stir-frying the kangkong.
You will notice that although the kangkong looks like a lot when it was uncooked but after stir-frying, it is not much at all. Take Kangkong off heat.
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