Kangkung tumis pedas - spicy stewed kangkung with tempe

spicy stewed kangkung with tempe

ingredients:

500g kangkung

200g tempe

100g ikan teri fried

1 salam leaf

1 lemongrass stalk

1 tsp salt

1/2 teaspoon pepper

1 tsp palm sugar

500 ml coconut milk

oil

 

bumbu:

4 shallots

3 red rawits

3 red chilies

1 cm jahe

 

preparation:

Cut the tempeh into long small blocks and kangkung into pieces. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the tempe brown.

Heat in a pan 2 tbsp oil and fry the bumbu for 3 minutes with the salam and lemongrass. Add the kangkung and cook 1 minute. Then add coconut milk, salt, pepper and the palm sugar and bring to a boil. Add the ikan teri and tempe and simmer gently until the sauce has thickened.