Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 1 tablespoon of dried shrimp, soaked in water for 10 minutes and drained
- 2 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a wok or a large skillet over medium-high heat.
2. Add the garlic and chili peppers and stir-fry for 30 seconds.
3. Add the dried shrimp and stir-fry for 1 minute.
4. Add the kangkung and stir-fry for 2-3 minutes, until the leaves are wilted and the stems are tender.
5. Season with salt and sugar and stir-fry for another 30 seconds.
6. Transfer to a serving dish and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 6g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Dried shrimp can be substituted with dried anchovies or dried scallops.
Variations:
- Add sliced onions or shallots for extra flavor.
- Add a tablespoon of oyster sauce or soy sauce for a savory taste.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Soak the dried shrimp in water to rehydrate and soften them before cooking.
Storage instructions:
- Mi kangkung is best served fresh and is not recommended for storage.
Reheating instructions:
- Mi kangkung can be reheated in a microwave or on a stovetop over low heat.
Presentation ideas:
- Serve mi kangkung in a shallow bowl or a plate.
Garnishes:
- Garnish with sliced red chili peppers or chopped scallions.
Pairings:
- Mi kangkung can be paired with steamed rice or noodles.
Suggested side dishes:
- Serve mi kangkung with a side of fried tofu or tempeh.
Troubleshooting advice:
- If the kangkung is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Cook the dried shrimp thoroughly to prevent any foodborne illnesses.
Food history:
- Mi kangkung is a popular Indonesian dish that originated in the island of Java.
Flavor profiles:
- Mi kangkung is a savory and slightly spicy dish with a hint of sweetness.
Serving suggestions:
- Serve mi kangkung as a side dish or a main dish.
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Region: Thai