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500g fresh water spinach or regular spinach
2 dried red chilies, soaked and drained
2 garlic cloves, crushed
2 candlenuts or macadamia nuts
6 shallots or 1 small onion, chopped 2
tsp blachan (dried shrimp paste)
1 tbsp dried shrimps, ground
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp sugar |
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Method :
Wash the spinach and shake dry. Grind, pound or blend the drained chilies, garlic, nuts, shallots or onion, blachan and dried shrimps together to make a paste. Heat the oil in a wok or frying pan and fry the paste for about 5 minutes, stirring, until fragrant. Add the spinach and toss to coat in the paste. As soon as the leaves start to wilt, add the salt and sugar, and keep tossing until the stems soften and leaves have wilted.
Serves 4
Serve as a side dish to a fiery Malaysian curry, seafood sambal or fried noodles. Follow with a tropical fruit salad drizzled with coconut milk and palm sugar syrup.
Kangkong (in Malay words) = Water Spinach
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