Fried Kangkong

An excellent vegetable side dish which is normally served together with Barbecued Stingray.  The following recipe is a malay version and tastes equally good as the chinese version.

Ingredients (serves 4):
2 bundles (500 g) of kangkong (water convolvulus or water spinach)
2 to 3 tbsp cooking oil
salt to taste

Blended Ingredients:
1 tbsp (heaped) dried prawns, to be soaked in warm water until soft
2 stalks fresh red chillies, to be sliced
1 big onion, to be peeled and sliced
2 pips garlic, to be peeled and sliced

Method:
Pluck kangkong leaves together with thin stems accordingly.  Separate the thick stems on the side. Immerse kangkong leaves and stems separately in cold water.  Remove to a colander and drain the water away. Leave aside.

Heat cooking oil in a wok over medium heat.  Add blended ingredients and stir-fry until it is separated from the oil.  Add salt to taste before adding the kangkong thick stems.  Cook until they are half-cooked before adding the kangkong leaves.  Stir-fry until cooked.  Check seasoning again before serving.

Bon Appetit!