Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of shrimp paste
- 1 tablespoon of palm sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of fish sauce
- Salt to taste
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the garlic and red chilies until they form a paste. If you don't have a mortar and pestle, you can use a food processor or finely chop the garlic and chilies.
2. In a small bowl, mix the shrimp paste, palm sugar, tamarind paste, fish sauce, and the garlic and chili paste until well combined.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
4. Add the kangkung and stir-fry for 1-2 minutes until it starts to wilt.
5. Add the chili paste mixture and stir-fry for another 2-3 minutes until the kangkung is fully coated and cooked through.
6. Season with salt to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or any leafy green vegetable.
- Shrimp paste can be substituted with anchovy paste or soy sauce.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add sliced onions, bell peppers, or mushrooms for extra flavor and texture.
- Use different types of chilies for varying levels of spiciness.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or debris.
- Adjust the amount of chili paste to your desired level of spiciness.
- Use a non-stick pan or wok to prevent the kangkung from sticking.
Storage instructions:
- Mi kangkung with chili paste is best served fresh and hot.
Reheating instructions:
- If you have leftovers, you can reheat them in a microwave or on the stove over low heat.
Presentation ideas:
- Serve the mi kangkung with chili paste in a large bowl or on a platter.
- Garnish with sliced red chilies or chopped cilantro.
Garnishes:
- Sliced red chilies
- Chopped cilantro
Pairings:
- Steamed rice
- Grilled meats or seafood
Suggested side dishes:
- Fried tofu
- Pickled vegetables
Troubleshooting advice:
- If the kangkung is too tough, blanch it in boiling water for 30 seconds before stir-frying.
Food safety advice:
- Make sure to wash your hands and all cooking utensils before preparing the dish.
- Cook the kangkung thoroughly to prevent foodborne illness.
Food history:
- Mi kangkung with chili paste is a popular Indonesian dish that originated in the island of Java.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the mi kangkung with chili paste as a main dish or as a side dish to a larger meal.
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Region: Indonesian