Rose’s Kitchen

Sambal Kankong

Sambal Kankong


500g water convolvulus (kankong)

3-4 tbsp cooking oil

50g dried prawns, soaked & chopped

Spice Paste:

5 fresh red chillies

5 dried chillies

12 shallots

1 clove garlic

4 buah keras (candlenuts)

1 tsp belachan, toasted

1 tsp ikan bilis stock granules

 salt to taste


1.  Wash kangkong and snap the stalks at 2-4 leaves intervals, discarding the thicker parts of the stalks.

2.  Heat oil in a wok and fry the chopped dried prawns until fragrant.  Remove and set aside.

3.  In the same oil, saute the spice paste until fragrant.  Add in the kangkong and  stir-fry till kangkong is cooked.  Season  with salt and the ikan bilis stock granules.

4.  Dish up and sprinkle with fried dried prawns.

January 13, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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