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Pad Puk Bong Jeen
pork with kangkung

100 gr kangkung 
200 gr pork
3 cloves garlic
1/4 tsp white pepper
1 tbsp oil
1 tbsp kecap asin
1 tbsp oyster sauce
1 tsp Taow Jiew (soya bean paste)
1 tsp palmsugar

Slice the meat into thin strips. Crush the garlic. Slice the kangkung into 4 cm long pieces. Heat in a wok the oil and fry the meat for 1 minute. Add the garlic and the remaining ingredients and fry it quick until the kangkung is done but firm.

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