Kangkung Tumis Terasi

5.0 from 16 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian Malaysian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 1 bunch (500 gram/1.1 lb) kangkung/on choy/water spinach
• 2 tablespoon oil
• 1 tomato, diced
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• thinly sliced red chilies, for garnish (optional)
• Spice paste (grind/puree the following ingredients)
• 2-5 red Fresno chilies, seeded
• 1-5 red bird-eye chilies, seeded
• 50 gram shallot
• 4 cloves garlic
• 1 tablespoon dried anchovies, toasted (Indonesian: ikan teri, Malaysian: ikan bilis)
• 1 teaspoon shrimp paste, toasted (Indonesian: terasi, Malaysian: belacan)

Instructions

1. Wash and drain kangkung/water spinach, making sure that the vegetables are dry to prevent splattering. Cut into 3-4 inch sections. Set aside.
2. Heat oil in a wok over medium-high heat. Fry spice paste until fragrant, then add diced tomatoes and cook until wilted.
3. Add kangkung/water spinach, water, salt, pepper, and sugar. Cover the wok and only open the lid once kangkung/water spinach has wilted. Stir to mix. Continue cooking until kangkung is tender and the sauce is slightly reduced.
4. Turn off heat, transfer kangkung to a serving platter. Garnish with thinly sliced chilies (optional), and serve with steamed white rice.