Whenever we eat out, this dish is always first on the order list. BUT I usually eat very little because the veggie comes to us swimming in oil and tasting very salty! (Guess that's what makes it so tasty!)
Today is one of the rare occasions that I cook this veggie. Reason being, I dislike having the whole house errr.. flat, smelling like sambal belachan. Besides that, the odour clings to the hair and clothes!
However, I have managed to resolve this problem quite significantly. I sauteed the spices on low heat till the oil showed and then added the rest of the ingredients. Tastewise, it's still good and smell-wise, the odour was cut down by more than half! Hooray!
What I Used:
2 packets kangkong (I got them from ntuc)
3 teaspoons coarsely ground dried prawns
2 cloves garlic, minced
3 or more red chillies (depends on preference for spiciness)
1 teaspoon belachan
1 packet otah, cut into chunks (bought from jb)
1/2 packet kara coconut milk, diluted with some water (optional)
What I Did:
1. Grind all spices together.
2. Heat some oil and saute spices till fragrant or till oil shows.
3. Add otah chunks and let fry till 3/4 cooked.
4. Add coconut milk and bring to semi-boiling stage and then add veggie. Mix quickly.
5. Bring to a boil and turn off heat. Do not overcook this veggie.
I gave it extra gravy so that I could drench my rice in it! :)