The Scientific name of Kangkong is Ipomea aquatica. In Engllish it is known as the water spinach or the swamp cabbage. Kangkong is recommended to strengthen the body's resistance to cancer. Nutrients in kangkong are Vitamins A and C. Moreover, it is also rich in minerals, especially iron. Because of its high iron content, the vegetable is recommended to patients suffering from anaemia.
Kangkong can be made into salads, stir-fried or boiled.
Ingredients:
Kangkong plants - 2 ikat @ 2 bunches - roots removed; cut
1 medium -sized carrots; shredded
1 large red chili-sliced
2 shallots- sliced
1 garlic- sliced
2 tbsp coconut milk.
chicken stock powder
pounded ingredients:
1 large red chili
1 shallot
1 garlic size prawn paste@ belacan -toasted
1 small size ginger
2 tbsp soaked dried prawn
oil
steps:
1. heat oil in pan, add in the shallots, garlic and the chili until fragrant
2. add in the carrot, mix for 1 minute
3. Add in the pounded ingredients, mix well and fry for further 2 minutes
4. Add in the Kangkong, until the leaves half-wilted, then add in the coconut milk
5. season with the chicken stock and dish up.
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