Wednesday, March 31, 2010
Kangkong (water convolvulus) plants are found in tropical countries and they grow very well in soil with good irrigation or in the water. Water convolvuluses that grow in water have a slight muddy smell. Therefore, most consumers prefer those that are planted in soil instead! The young leaves and stem have crunchy texture. Water convolvulus cooks easily and it will loose its’ crunchiness if cooked too long. Malaysians love to eat water convolvulus with spicy hot chilly. This is my vegetarian version of Stir Fried Chilly Kangkong!
Kangkong (water convolvulus), 1 bunch, clean and cut into 2 “length
Chilly paste, 2 table spoons
Vegetarian Oyster sauce, 1 table spoon
A little sugar
Salt to taste
Vegetable oil, 1 tablespoon
Shallots (optional), 3 pcs, chopped finely
Heat up wok and put the vegetable oil. Sautéed shallots until fragrant. Add in the chilly paste. Fry for a short while, then add in the water convolvulus. Put sugar and salt to taste.
Add a little water if the dish is too dry.
Serve hot with steamed rice or nasi lemak.