Stir-fried kang kong with blachan

Stir-fried kang kong with blachan

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. A couple of bunches of kang kong, once the tenderest parts are picked, will be enough for a dish in a multiple plate meal. The blachan paste should be prepared prior to contemplating the stir-frying of the vegetable: pound 3 bird’s eye chillies, a couple of garlic cloves, 1 chopped red Asian shallot, 1 tablespoon of roasted blachan and 1 tablespoon of sugar to a fine paste. Heat a couple of tablespoons of peanut oil in a wok over medium heat and cook the paste. Remove and set aside in a bowl. Now, with a cleaned hot wok and another tablespoon of peanut oil, fry the kang kong until just wilted, then add the paste and toss together well. Serve immediately.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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