This recipe is from Mama Miyaki again. This dish perfectly complements the chicken karagi from my last post. I met water spinach for the first time in Cambodia. After cooking with it once I was hooked. It became a regular vegetable in my kitchen (is it a veg.? It looks more like green leaves to me..??). You could buy it all year round in the markets in Siem Reap. I loved the freshness and feeling of this super healthy food (do I think ‘healthy’ because we are brought up thinking ‘spinach’ is super healthy?)
Anyway, here are these luscious green leaves in their full splendour!
Ginger is posing for once
Stir Fry Kankung Terasi
1 large bunch of water spinach (½ kg)
2 level teaspoons of terasi (shrimp paste)
2 tablespoons ebi (dried shrimp)
6 cloves of garlic crushed in mortar & pestle
5 small Thai chillies cut small and crushed in a mortar & pestle with the garlic
1 teaspoon salt
sprinkle black pepper
3 unripe green tomatoes quartered
1. Break of the harder stem part of the water spinach and remove any bad leaves. Then cut in half.
2. Soak dried shrimp in hot water.
3. Saute the garlic, shrimp paste and chillies until fragrant.
4. Put the soaked dried shrimps in a sieve getting rid of the water.
5. Add the water spinach, salt and pepper. Stir fry for 4-5 minutes.
6. Add the tomatoes and stir.
1. I took out the water spinach soon after putting in the tomatoes as they were done already and the tomatoes not as i wished. I think I should’ve cut the tomatoes smaller and put them in sooner-probably about 1-2 minutes after I added the water spinach.
2. I forgot to buy the dried shrimps so didn’t use them. The original recipe has them so I’ve written it down here.
The original recipe comes from here: