Ady Greatsword Empire Kitchen Recipes
-200g kangkong (kangkung), aka water spinach, water morning glory, water convolvulus, Chinese spinach & swamp cabbage
- a small pinch of caster sugar
- a few slices of cut finger-length chilli
- sea salt
- 1 tbsp cooking oil
Sambal chilli (A)
- 1 finger-length chilli, deseeded and sliced
- 1/2 tbsp dried shrimps (hae bee/heibi), soaked to soften
- 5 chilli padi (no need to deseed, for the heat; adjust accordingly)
- a small pinch of salt
- a small piece (5g) of toasted belacan (dried shrimp paste)
- 2 shallots, peeled
- 3 garlic cloves, peeled
Step 1: Separate the leaves from the stems. My family is pampered and do not consume the stems so I use only the leaves. If you wish to cook the stems, first trim and discard the bottom half, then separate the remaining stems from the leaves. Wash and drip dry. During stir frying, cook the stems for 1-2 minutes first before adding the leaves.
Step 2: These are the ingredients for the sambal chilli (A).
Step 3: Place the ingredients for the sambal chilli in a blender. Notice that I snip the chilli into smaller pieces for more even blending. You may also use a traditional mortar and pestle to pound the ingredients.
Step 4: Sambal chilli after blending.
Step 5: Heat some cooking oil in a wok, then add the sambal chilli.
Step 6: Stir fry the sambal chilli till it’s fragrant.
Step 7: Add kangkong and some cut large chilli slices (I forgot to add it in this time round) and stir fry on high heat briskly till the leaves have withered. I added about 1-2 tbsp water to keep the vegetables moist. Season with a small pinch of caster sugar and more sea salt (if needed).
Step 8: Serve with white rice.