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Ingredient
Sweet potato kangkong
Introduce
Chef :
SALGSweet potato kangkong
An adaptation of an Eurasian dish said to originate during WW2 era in Singapore. You can use a purple color sweet potato if you want it looks like exotic dark cuisine.
Ingredient
Food ration :
4 peopleCooking time :
30 minutes
1 piece
sweet potato
250 g
kangkong
2 pieces
red chilli
4 pieces
shallots
1 tablespoon
dried shrimp
2 tablespoons
cooking oil
500 ml
hot water
1 teaspoon
salt
200 ml
coconut milk
2 tablespoons
chilli oil
Cooking instructions
* Step 1
Cut kangkong into 2 inches strands.
* Step 2
Peel and cut sweet potato into cube size.
* Step 3
Cut red chilli and shallots thinly.
* Step 4
Chop the dried shrimp finely.
* Step 5
Heat up 2 tablespoons of cooking oil in the frying pan with medium heat. Saute red chilli, shallots, and dried shrimp.
* Step 6
When the dried shrimp gives off a strong fragrance, add the sweet potato. Saute for 2 minutes.
* Step 7
Add hot water and salt. Cook for 1 minute.
* Step 8
Add coconut milk and chilli oil. Mix evenly.
* Step 9
Add kangkong. Simmer under medium heat until kangkong is thoroughly cooked and the gravy thickens.
* Step 10
Ready to serve with rice.
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