Versatile Sambal Kangkong Recipe à la Sam Han

This is a very versatile sambal that can be cooked with almost any vegetables like tapioca leaves, long beans, French beans, cabbage and eggplants besides the few that are shown in the photos below. Use your imagination to create more dishes.

Sambal Kangkong (Water Convolvulus, Morning Glory).

Sambal Kangkong (Water Convolvulus, Morning Glory).

Example of the length to cut for long beans and French beans if using. This vegetables will require slightly longer cooking time than the leafy ones. Cook to the texture desired.

Example of the length to cut for long beans and French beans if using.
This vegetables will require slightly longer cooking time than the leafy ones.
Cook to the texture desired.

This Sambal Nai Bai 三岜奶白

Sambal Nai Bai 三岜奶白

Sambal Ladies Fingers.<br />This has the addition of alkaline-soaked Cuttlefish.<br />Add cuttlefish when vegetables are half-cooked.<br />When using ladies fingers, always wash the vegetable whole before slicing.<br />Do not rinse after that or it will be slimy.<br />If you like to have gravy like this for any of the vegetables mention, add a few tablespoon of water but not too much as it will lose the crisp texture and can become slimy.

Sambal Ladies Fingers.
This has the addition of alkaline-soaked Cuttlefish.
Add cuttlefish when vegetables are half-cooked.
When using ladies fingers, always wash the vegetable whole before slicing.
Do not rinse after that or it will be slimy.
If you like to have gravy like this for any of the vegetables mention, add a few tablespoon of water but not too much as it will lose the crisp texture and can become slimy.

Belacan Block and Bottled Ready-to-Use Sambal Belacan for Kangkong.

Belacan Block and Bottled Ready-to-Use Sambal Belacan for Kangkong.

Our homecooked Sambal Kangkong.

Our homecooked Sambal Kangkong.

Sambal Kangkong Recipe
Ingredients:
600g Kangkong, cleaned and washed, cut them into half.
½ tbsp Light Soy, or to taste.
4 tbsp Groundnut Oil (Vegetable Oil).

Rempah:
Rempah (Malay) is raw spicy paste, to be ground till fine in blender or pounding by pestle and mortar.

50g Shallots.
5 fresh Red Chillies (deseeded for milder taste).
3 cloves Garlic.
1 tbsp Dried Shrimps (Haebee), rinsed well and soak in a little water till soft, optional but lends a great taste.
1 tsp Belachan (terasi, block type), optional. This can really stink up the house when the quantity is huge so you make the judgement call.

Method:
1. Heat wok till hot on medium heat, add oil and fry the rempah till oil is absorbed and then resurfaces again.

2. Turn up the heat and add in the Kangkong. Stir quickly over high heat to mix well.

3. Add light soy. When Kangkong is coated well with the sambal and turns bright green as shown in first picture, turn off heat and dish out. Leave excess oil behind.

Serve with plain Jasmine Rice.

Click here to see How To Cook Rice.

Happy cooking 🙂

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