Ingredients:
100g of Kangkong leaves(separate the leaves from stems and cut the stems into 2-3 pieces)
A clove of Garlic*
2 fresh red chillies*
1 teaspoons of Belacan (I prefer Maggi’s Belacan)
Salt to taste
Some water
Cooking oil
How To:
Blend the asterisk ingredients until fine. Heat some oil in a wok, and stir fry the blended paste until fragrant. Then, add Belacan paste and continue to stir fry for a minute. Then add the Kangkong stems, salt and a little of water and continue stir fry until the stems are slightly softened. Finally add the Kangkong leaves and continue stir fry for about 30 seconds.
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