Blachan Kangkong Recipe

Kangkong [water spinach or water convolvulus] is readily available at Asian markets and definitely worth exploring.

Ingredients:

• 400g / 1lb kangkong
• 4 cloves garlic
• 1 macadamia nut or candlenut
• 4 dried red chilies – soaked, drained and chopped
• 6 shallots OR 1 onion – chopped
• 1 inch slice blachan
• 1 tbsp vegetable oil
• ½ tsp salt
• ½ tsp sugar

Steps:

1. Remove stems from kang kong and set aside
2. Grind or pound paste with garlic, nut, chilies, shallots and blachan
3. Fry in heated oil until fragrant
4. Add stems and toss
5. Add leaves and toss until covered
6. Add sugar and salt when leaves begin to wilt
7. Remove from heat and serve

Serves 4.

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