Gulai manis kangkung

Gulai manis kangkung

Watercress in sweet gravy

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Kangkung is a dark green leaf vegetable used in Asian countries and is highly prized for its vitamin value. Substitute watercress, spinach or chicory. Although chicory is bitter, this preparation contains sugar, and the resulting bitter–sweet combination is fascinating.

Ingredients

Quantity Ingredient
500g kangkung, spinach or chicory
35g dried shrimp
375ml thin coconut milk
1 large onion, finely chopped
1 small garlic clove, crushed
1 teaspoon salt
1 teaspoon fresh ginger, finely grated
1 fresh red chilli, seeded and sliced
2 tablespoons dark palm sugar, chopped
1/2 teaspoon laos powder

Method

  1. Wash the greens very well in several changes of cold water, drain well and slice coarsely.
  2. Put the dried shrimp in a bowl with 125 ml hot water and leave to soak for 5 minutes. If using the brownish dried shrimp instead of the white prawn, they will need a longer soaking time, about 25 minutes.
  3. Put the coconut milk, onion, garlic, salt, ginger, chilli, palm sugar and laos powder into a large saucepan and bring to the boil. Add the shrimp and their soaking water, then add the kangkung. Reduce the heat to low and simmer for 20 minutes, or until tender. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again