Kangkung pelecing rebon - spicy kang kung / water spinach with rebon

spicy kang kung / water spinach with rebon

ingredients:

2 bunches kang kung

1 tsp salt

water

2 red tomatoes

1/2 tsp salt

1/2 tsp palm sugar

50 g udang rebon

2 tablespoons oil

 

bumbu:

7 red chilies

3 red rawits

4 shallots

4 cloves garlic

1 tsp shrimp paste bakar

 

preparation:

Soak the rebon in some water and then fry them brown. Cut the kang kung into pieces and the tomatoes into small pieces. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the water and cook the kang kung with salt and let drain afterwards. Heat in a pan the oil and fry the bumu for 4 minutes. Add the tomatoes and fry them gently until soft. Then add the salt and palm sugar. Mix the kang kung through and sprinkle with the rebon on top and serve.