(Serves 4)
500 g kangkong (also known as water convulvus)
1 clove garlic
1 teaspoon dried prawns
2 small shallots
1 cm belacan
3 red chillies
1 teaspoon soya sauce1 tablespoon cooking oil
Salt and pepper to taste
1. Peel the garlic and shallots.
2. Cut the chillies into two and remove the seeds.
3. Grind the garlic, shallots, dried prawns belacan and chillies.
4. Wash and cut the kangkong into strips of 3 cm
5. Heat the oil. Add the ground paste and stir until fragrant.
6. Add in the kangkong, soya sauce, salt and pepper.
7. Stir continuously until cooked.
Personal Tips
Belacan has a very strong odour. It adds to the taste, but can be removed from the recipe.
I hardly use this when cooking in France, as the flat is small and we can hardly open the windows in winter.
Instead of using spinach, you can also use long beans.
I use 1 teaspoon of sambal oelek or chilli paste instead of the fresh chillies
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Stir fried vegetables
(Serves 4)
3 garlic
1 small carrot
1 green pepper
100 grams baby corn
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 tablespoon corn flour
1 tablespoon cooking oil
1 teaspoon sesame seed oilSalt and pepper to taste.
1. Peel and chop the garlic.
2. Peel and slice the carrot.Cut the pepper into two, remove the seeds and cut into strips.
3. Cut the baby corn into two if they are too big.
4. Heat the cooking oil and sesame seed oil in a pan or a wok.
5. Fry the garlic until fragrant.
6. Add in the vegetables and a little water, oyster sauce , soya sauce, salt and pepper to taste.
7. Stir continuously over very strong heat until the vegetables are cooked.
8. If there is still a lot of water, mix the corn flour and cold water. Add to the vegetables over high heat until the sauce thickens.
9. Serve hot.
Personal Tips
You can use all sorts of vegetables, like broccoli, cauliflower. I love using a mix of vegetables of various colours in order to have an interesting appearance when serving.
Personally, I like my vegetables crispy. Therefore, I do not cook them for too long. Remember also that overcooking destroys the vitamins!
3 garlic
1 small carrot
1 green pepper
100 grams baby corn
1 tablespoon oyster sauce
1 teaspoon light soya sauce
1 tablespoon corn flour
1 tablespoon cooking oil
1 teaspoon sesame seed oilSalt and pepper to taste.
1. Peel and chop the garlic.
2. Peel and slice the carrot.Cut the pepper into two, remove the seeds and cut into strips.
3. Cut the baby corn into two if they are too big.
4. Heat the cooking oil and sesame seed oil in a pan or a wok.
5. Fry the garlic until fragrant.
6. Add in the vegetables and a little water, oyster sauce , soya sauce, salt and pepper to taste.
7. Stir continuously over very strong heat until the vegetables are cooked.
8. If there is still a lot of water, mix the corn flour and cold water. Add to the vegetables over high heat until the sauce thickens.
9. Serve hot.
Personal Tips
You can use all sorts of vegetables, like broccoli, cauliflower. I love using a mix of vegetables of various colours in order to have an interesting appearance when serving.
Personally, I like my vegetables crispy. Therefore, I do not cook them for too long. Remember also that overcooking destroys the vitamins!
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