Fried Mie Kangkung

When I was high school, I love to eat mie kangkung belacan nearby my school. Mie Kangkung belacan is one of favorite food in North-Sumatra (Medan)

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Mie Kangkung

According to Kompas newspaper, Mie kangkung is one of favorite food for Betawi society. At East Bekasi, there is one stall where is selling mie kangkung betawi. Perhaps one day I should go there and explore their specialty  (to read more the article, click this link)

Fried Mie Kangkung  (Serves for 2 – 3 Pax)

Preparing Time: 20 minutes | Cooking Time: 30 Minutes

Ingredients:

1. 1 tomato

2. 3 Red Chilly

3.  1 packet of Kangkung

4.  2 Egg

5. Belacan

6. Noodle

7. 1 onions

8. 1 garlic

9. 1 tea spoon of salt

10. 1 tea spoon of sweet soya sauce

11. Black paper

Methods:

1. Boil the noodle around 10 minutes and place in to plate. Cut the red chilly in to small pieces.

2. Heat up the oil, add in garlic, onion, red chilly and belacan. Fried and stir till the smell is really good and add egg and noodle.

3. Add tomato, 1 tea spoon of salt and 1 tea spoon of sweet soya sauce and black paper. Stir and fried its together. Serve immediately

Cooking’s Note:

You may add prawn or meat to make it special. It’s not necessary to add black paper (All depends on your preferences). I used it to make it more spicy.

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Sambal Kangkong

Sambal kangkong is one of favorite vegetable for everyone especially for those who love eat spicy food. Kangkong vegetable does not cost much, one packet is approximately around IDR 3,000. Basically I seldom eat vegetables, but kangkong is one of my favorite vegetable. Sambal kangkong is best serve during rainy or cold day.

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Sambal Kangkong

SAMBAL KANGKONG (Serves for 2 – 3 pax)

Preparation Time: 5 – 7 minutes |Cooking Time: 10 – 15 minutes

Ingredients:

1. 1 packet of kangkong

2. 2  red chilly

3. 1 onions

4. 1 garlic

5. 1/4 belacan

6.  A little bit dry shrimp

7. 50 ml water

8. Half tomato

9. A little bit salt

10 A little bit sugar

Instructions:

1. Separate the leaves from the stems. If you love to cook the stems too, you should trim and discard the bottom half and then separate the remaining stems from the leaves. Wash and drip dry. At the same times, wash dry shrimp around 1 minutes  and drip dry.

2. Cut the onion, garlic, and tomato into small pieces and then cut the red chilly in to lengthwise.

3. Heat up the olive oil and add in onion, garlic and dry shrimp. fry them all together. After that add in red chilly, belacan and kangkong and mixed all of them together. Make sure the belacan becomes melt.

4. After the vegetable changes colour , add the tomato, a little bit salt, sugar and water and wait around 1 minutes.  Keep stirring and frying until kangkong is cooked. Don’t over cook, though. They should still be green and crunchy despite the wilted appearance and serves immediately.

Cooking’s Note:

1. You may puree onion, garlic, tomato, and red chilly together becomes sambal (As your preference)

2. You may use dry shrimp or shrimp. ( it’s all depend on you).

3. Do not put too much belacan and salt, because belance is already salty enough so that we need to add a little bit water.

 

 

 

 

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