Kangkong Sambal Recipe - Traditional Recipe, Delicious Taste
Sambal sauce can be used to cook vegetables, poultry and seafood. Some cooks love to to add it to fried noodles or fried rice. By using the thick spicy paste, they can really imbue the noodles or rice with a strong shrimpy flavor, not to mention a fiery kick that will be sure to whet your appetite. Sambal recipes are often times a well-kept family secret. Kangkung (also known as water spinach) has the great taste and texture to make it the perfect vegetable to be cooked with sambal. It is a very common dish that is served in most Malaysian families. Khimyan's Sambal sauce is slightly milder than the usual Malaysian sambal sauce, so it you enjoy your meals the hot and spicy way, you can add 2 or 3 chilies to this recipe.
This Kangkung Sambal recipe serves 4 Ingredients: • 500gm kangkung (a.k.a water spinach) • Prawns, shelled and deveined • 1 table spoon of cooking oil • 1 packet Khimyan brand Sambal Sauce Instructions 1. Heat 1 table spoon of cooking oil in a wok, the pour the contents from a packet of Khimyan brand Sambal Sauce into the wok. Stir fry for 1 minute or until fragrant. 2. Add the prawns and kangkong and stir fry for 5 minutes or until both are cooked. 3. Serve immediately with steamed rice. Customer Reviews:
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