Sambal Kangkong

Ingredients

Water spinach (kangkong)

400g, washed and cut into 2-inch pieces

Vegetable oil

2 tablespoons

Onion

1 medium, sliced

Garlic

3 cloves, minced

Red chili peppers

2-3, sliced (adjust to taste)

Shrimp paste (belacan)

1 tablespoon

Soy sauce

1 tablespoon

Sugar

1 teaspoon

Salt

to taste

Instructions

1. In a small bowl, combine the shrimp paste, minced garlic, sliced red chili peppers, soy sauce, and sugar to create a flavorful sambal sauce. Mix well until the ingredients are fully incorporated.
2. Heat vegetable oil in a wok or large pan over medium heat. Ensure the oil is hot before adding other ingredients.
3. Add the sliced onion to the pan and stir-fry for about 2-3 minutes until they become translucent and fragrant.
4. Pour the prepared sambal sauce into the pan and stir-fry for 1-2 minutes, allowing the flavors to meld and the sauce to become aromatic.
5. Add the washed water spinach to the pan. Stir-fry for 3-4 minutes, or until the water spinach is wilted and tender, ensuring it remains vibrant in color.
6. Season the dish with salt to taste, adjusting based on your preference.
7. Serve hot as a vibrant side dish with steamed rice, allowing the delicious sambal sauce to elevate your meal.