Sambal Kangkong with a Twist

Ingredients

• 500g (1.1 lb) kangkong (water spinach) 500g (1.1 lb) kangkong (water spinach)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 4 red chili peppers, deseeded and sliced 4 red chili peppers, deseeded and sliced
• 2 bird's eye chili peppers, finely chopped 2 bird's eye chili peppers, finely chopped
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Wash the kangkong thoroughly and trim off any tough stems. Cut the kangkong into bite-sized pieces.
2. 2.
   In a wok or large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic, chopped shallots, red chili peppers, and bird's eye chili peppers to the pan. Stir-fry for 2-3 minutes until fragrant.
4. 4.
   Add the shrimp paste to the pan and continue to stir-fry for another minute.
5. 5.
   Add the kangkong to the pan and stir-fry for 2-3 minutes until the leaves are wilted and the stems are tender.
6. 6.
   Sprinkle the palm sugar over the kangkong and stir-fry for an additional minute until the sugar has melted.
7. 7.
   Drizzle the lime juice over the kangkong and season with salt to taste. Stir well to combine.
8. 8.
   Remove from heat and transfer the Sambal Kangkong to a serving dish.
9. 9.
   Serve hot as a side dish or as a main course with steamed rice.

Treat your ingredients with care...

• Kangkong — Make sure to wash the kangkong thoroughly to remove any dirt or sand. Trim off any tough stems before cooking.
• Shrimp paste — If you prefer a milder flavor, you can reduce the amount of shrimp paste used in the recipe. Alternatively, you can substitute it with soy sauce for a vegetarian version.

Tips & Tricks

• For an extra kick of heat, you can add more bird's eye chili peppers to the sambal sauce.
• If kangkong is not available, you can substitute it with spinach or bok choy.
• Adjust the sweetness and acidity of the dish by adding more or less palm sugar and lime juice according to your taste preference.
• Serve the Sambal Kangkong with steamed rice or as a side dish to complement other Singaporean dishes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Sambal Kangkong hot as a side dish or as a main course with steamed rice. Garnish with fresh cilantro leaves for an added burst of freshness.

Presentation advice

Arrange the stir-fried kangkong on a serving plate, ensuring that the vibrant green color of the leaves is visible. Drizzle a little extra sambal sauce on top for an enticing presentation.