Kangkung Tumis Terasi

Method4 steps · about 30 min

1. 1

   Step 1: Wash and drain the 500 g water spinach, then cut it into 3–4-inch sections. The ¼ cup measured water is reserved for the cooking pan.

   Uses 500 g water spinach (kangkung/on choy), washed and drained

2. 2

   Step 2: Grind the two measured chilli supplies, shallots (50 gram), garlic (4 cloves), toasted dried anchovies (1 tbsp) and toasted shrimp paste (1 tsp) into a smooth paste. Heat 2 tbsp oil in a wok or skillet, fry the paste until fragrant, then add the diced tomato (1) and cook until it wilts.

   Uses 2-5 red Fresno chilies, seeded · 1-5 red bird-eye chilies, seeded · 50 gram shallot · 4 cloves garlic · 1 tbsp toasted dried anchovies · 1 tsp toasted shrimp paste (terasi) · 2 tablespoon oil · 1 tomato, diced

3. 3

   Step 3: Add the prepared water (1/4 cup) spinach, ¼ cup cooking water, 1 tsp salt, ½ tsp pepper and ½ tsp sugar. Cover until the greens wilt, then uncover and stir until tender and the liquid is slightly reduced.

   Uses fried spice paste and wilted tomato in oil · washed drained water-spinach sections · 1/4 cup water · 1 teaspoon salt · 1/2 teaspoon pepper · 1/2 teaspoon sugar

4. 4

   Step 4: Serve the prepared greens hot, with optional thinly sliced red chillies and steamed white rice.

   Uses cooked seasoned water spinach · Thinly sliced red chillies for optional garnish (quantity unspecified) · Steamed white rice for optional serving (quantity unspecified)