Ingredients with Measurements:
- 500g kangkung (water spinach)
- 1 cup ikan bilis (dried anchovies)
- 5 shallots, sliced thinly
- 3 cloves garlic, minced
- 5 red chillies, sliced thinly
- 3 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp sugar
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the kangkung thoroughly and cut into 2-inch pieces.
2. Soak the ikan bilis in water for 10 minutes, then drain and set aside.
3. In a pan, heat the vegetable oil over medium heat.
4. Add the shallots, garlic, and red chillies and sauté until fragrant.
5. Add the ikan bilis and continue to sauté until crispy.
6. Add the tamarind paste, sugar, and salt and stir until well combined.
7. Add the kangkung and stir-fry until wilted and coated with the sambal.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 16g
- Protein: 9g
- Fiber: 4g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or any leafy greens.
- Ikan bilis can be substituted with peanuts or cashews.
Variations:
- Add sliced tomatoes for a tangy flavor.
- Add sliced cucumber for a refreshing crunch.
- Add sliced onions for a sweeter taste.
Tips and tricks:
- To prevent the kangkung from becoming too watery, make sure to drain it well after rinsing.
- To make the ikan bilis extra crispy, fry them in hot oil before adding them to the sambal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve the kangkung sambal ikan bilis in a bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chillies and coriander leaves.
Pairings:
- Serve with a side of sambal belacan for extra heat.
Suggested side dishes:
- Serve with a side of acar (pickled vegetables) or keropok (crackers).
Troubleshooting advice:
- If the kangkung becomes too watery, drain it well before adding it to the sambal.
Food safety advice:
- Make sure to rinse the kangkung thoroughly to remove any dirt or debris.
Food history:
- Kangkung sambal ikan bilis is a popular dish in Malaysia and Indonesia.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve as a main dish with steamed rice.
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Region: Malaysian