This recipe is part of the Indonesian cooking workshops presented by Marlôt.
Kangkung is a water spinach that you can buy at Asian markets. If that is not available, try regular spinach.
This vegetable comes from Indonesia, specially the spice islands. It has a soft tender structure when cooked and taste extra ordinary with the right spices.
It is important to buy kangkung that is grown in clean non toxic areas with fresh water. You will find this in the organic section of your asian market.
Just like regular spinach, kangkung is packed with vitamins and minerals such as B-complex, A & C, iron, and magnesium. This is good for healthy bones, strenghtening the immune system, vision, hair and skin health. For details, read more here.
There are several recipes made with kangkung, some with garlic, some spicy, some with prawns or beef.
Tumis kangkung is a side dish and made with garlic, ginger and pepper. This dish is perfect to eat with opor ajam and other dishes to complete a “rijsttafel”.
Tumis Kangkung Water Spinach Stir Fried
Equipment
- 1 wok
Ingredients
- 2 onions sliced
- 4 garlic cloves minced
- 1 hot pepper 5-6 inch long sliced
- 1 inch ginger grated or chopped
- 1 tsp trassi (shrimp paste) smashed
- 1 tbsp olive oil
- 275 grams water spinach
Instructions
- Wash the water spinach (kangkung) and cut into smaller pieces.
- Sauté the onions, garlic and lombok (hot spicy pepper). Add the trassi (shrimp paste) and ginger.
- Stir this bumbu on low to medium heat (5 minutes).
- Add the kangkung and a quarter cup (¼ cup) of water.
- Let the tumis kangkung simmer for 8 minutes. The leaves should be soft and tender. Add salt to taste.