” Eating too much kangkong will make your legs go weak. “
And that was what I grew up believing in because the older folks kept saying that. But in actual fact, kangkong is a vegetable that is rich in iron, calcium and vitamins B & C and it’s not scientifically or medically proven that it can cause weakness in legs.
When I had the best kangkong dish (kangkong tempura) in my life while dining at Porn’s Sexy Thai Food, my long-lost love for the vegetable was somehow rekindled. Now, kangkong is a weekly vegetable dish at home.
And this is how I like to cook the kangkong – with homemade sambal – just like the ubiquitous tze char dish. Nothing complicated but it’s a dish most households would enjoy. 🙂
Sambal Kangkong Recipe
Ingredients (serves 2-3)
220g kangkong (water convolvulus or water spinach)
2 red chillies
1/2 tbsp dried shrimp paste (belachan), dry toasted on frying pan
1 tbsp dried shrimps, soaked in water, rinsed & patted dry
1 tsp sugar
pinch of salt
1 tbsp vegetable oil
1. Combine chillies and dried shrimp paste in a food chopper and process till fine.
2. Heat oil in pan and pan-fry the dried shrimps till golden brown and fragrant.
3. Add the chilli paste from Step 1 and fry till fragrant.
4. Add kangkong, sugar and salt and stir fry till leaves start to wither.