Practically Simple 'Cah Kangkung' Recipe



Kangkung is one of Indonesia's typical vegetables. Kangkung has a crunchy texture and not bitter so it can be processed into various dishes. One of the processed kangkung is cah kangkung which is cooked by way of pan-fried with simple spices. Cah kangkung does not require a complicated process because the spice is quite finely chopped.

Cah kangkung usually be a match of side dish of burnt or fried like chicken or grilled fish. Cah kangkung also more delicious served with chili paste. To make a more delicious spinach cah should be used kangkung Lombok big and crunchy. In addition, this type of Kangkung sweeter and not easily destroyed when cooked.

Ingredients:
- 2 bunch Lombok kangkung, take the leaves and stems young, wash clean
- 5 onion cloves
- 3 cloves of garlic
- 2 large red peppers
- 2 pieces of curly chilli
- 1 tablespoon oyster sauce
- 1 tsp salt
- 1 tsp sugar
- 4 tablespoons dried shrimp
- right amount of oil

How to make
- Finely chop the onion and garlic, set aside.
- Slice thinly red chili and curly chili, set aside.
- Heat oil, put the onion, garlic, red chili big and curly chili, stir-fry until fragrant..
- Enter the dried shrimp, stir-fry until cooked.
- Enter the watercress, then put salt and sugar, stirring until evenly distributed.
- Add the oyster sauce, stir again until mixed.
- Lift, serve with warm rice.

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