Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and trimmed
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of water
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or a large frying pan over medium-high heat.
2. Add the minced garlic and stir-fry for 30 seconds or until fragrant.
3. Add the kangkung and stir-fry for 1-2 minutes or until wilted.
4. Add the salt, sugar, black pepper, and water. Stir-fry for another 1-2 minutes or until the kangkung is cooked through.
5. Transfer the kangkung to a serving plate and serve hot.
10-15 minutes
Temperature: Medium-high heat
Serving size: 2-3 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 7g
- Protein: 3g
- Fiber: 3g
- Sodium: 590mg
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Vegetable oil can be substituted with any cooking oil.
- Salt and sugar can be adjusted to taste.
Variations:
- Add sliced chili peppers for a spicy kick.
- Add sliced onions or shallots for extra flavor.
- Add sliced mushrooms for a different texture.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Stir-fry the garlic over medium-high heat to prevent it from burning.
- Add the water gradually to prevent the kangkung from becoming too watery.
Storage instructions:
- Kangkung sautéed with garlic can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kangkung sautéed with garlic in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kangkung sautéed with garlic on a bed of steamed rice for a complete meal.
- Garnish with sliced green onions or cilantro for a pop of color.
Pairings:
- Kangkung sautéed with garlic pairs well with grilled or roasted meats, such as chicken or beef.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the kangkung is too watery, increase the heat and stir-fry for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before and after handling raw ingredients.
- Cook the kangkung to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Kangkung sautéed with garlic is a popular dish in Southeast Asian cuisine, particularly in Indonesia, Malaysia, and Singapore.
Flavor profiles:
- Kangkung sautéed with garlic is savory, slightly sweet, and garlicky.
Serving suggestions:
- Serve the kangkung sautéed with garlic as a side dish or a main dish with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian