Kang Kung Belacan

Kang kung also known as water spinach, is rich in iron, and good to alleviate anemia.  Kang kung is also rich in calcium, vitamin A & C.


Blanched kang kung in rich spicy sauce, is a delicious way of eating greens with rice or noodles. Same cooking method can be applied to other leafy vegetables such as Chinese spinach (Amaranth), choy sum and pak choy.

Serves 2-3
Ingredients
500g Kang kung washed and roughly chopped
2 tbsp dark soy sauce
1 tbsp minced garlic and ginger
4 dry red chili thinly sliced
2 tsp corn flour mixed in 50ml cold water
2 tbsp vegetable oil
1 onion chopped


Method


To make the sauce, heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add soy sauce, red chili and corn flour, mix well for a 2 second and turn off hurt. Sauce should be creamy. Set them aside.


Boil water in a sauce pan, when water is boiling add 1 tsp salt, kang kung, leave for 2 seconds. Drain them using colander and wash with cold water.


Mix blanched kang kung with sauce, serve immediately.