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PostPosted: May 1st, '17, 15:08 
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Ingredients:-
1 lb kangkung (convolvulus) - Cut into 2-3 inch length.

3 tbsp cooking oil (any neutral high smoke point oil)

Sugar & Salt (to taste)*Note dried shrimp and belacan are salty already

To be grounded/blended (Traditionally pounded with a pestle and mortar, If using a blender some water can be added to help move the ingredients about.)

3 red chilies (depending to spice tolerance, can be remove/replaced/combine with birds eye and dried chili) * Will need to re-hydrate dried chili

6 to 8 shallots (peeled and cut into pieces)
4 cloves garlic (peeled)

2 tbsp dried shrimps (washed and soaked in hot water for 10 minutes till soften)

2 CM cube belacan (shrimp paste), toasted *amount can be omitted to taste preference.

Instructions:-

1.Rinse/wash and drain vegetables in colander to get rid of excessive water.

2.In a large pan or wok, heat oil. Saute blended/grounded paste for 4 to 5 minutes until it is nicely toasted and fragrant. (Coloration will look darker)

3.Add kangkung and fry on high heat for 2 to 3 minutes until vegetables are wilted. Add Sugar & Salt to taste. (Vegetables should be just wilted and still slightly crunchy)

Other vegetables like okra, green beans, long beans, asparagus, eggplants and lotus root (sliced thinly) can be used instead of KangKong. ( okra,greenbeans,eggplants and lotus root has been known to be fried together.)

Regards

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PostPosted: May 1st, '17, 19:43 
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Joined: Jul 26th, '07, 03:05
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Location: Luquillo, Puerto Rico, USA (Until I win the lotto and move to Washington State!)
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Location: Luquillo, Puerto Rico, USA
Thanks for the recipe!! We made this one last night: http://panlasangpinoy.com/2010/07/06/adobong-kangkong/

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PostPosted: May 2nd, '17, 00:57 
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Bordering on Legend
Bordering on Legend

Joined: Jan 9th, '13, 22:59
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Location: Malaysia
Thanks for sharing

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PostPosted: May 6th, '17, 02:55 
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Bordering on Legend
Bordering on Legend

Joined: Jan 9th, '13, 22:59
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Gender: Male
Are you human?: YES
Location: Malaysia
I forgot to mention that young and tender sweet potato leaves and shoots can be fried up this way as well.

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