As far as my taste bud memories can go, I had probably the best fried Kangkung in Bangkok. The food stall was opened only at night, and they were busy until the wee hours of the morning. How lucky I was to be able to observe them, from our hotel room just on the opposite side.
Kangkung, which is also known as the water spinach, or water convolvulus is a stemmy water plant (just as the name implies). The stems are hollow, and in the end, it has sharp-pointed leaves. In Asia, this is probably the cheapest vegetable available in the markets. In Europe, this is sparse and if they do fly them in, it costs like gold.
1 bundle of Kangkung / Water spinach (wash, chopped till finger length sizes)
1 tablespoon belachan
8 prawns, shelled and devined
1 tablespoon chilli paste
2 tablespoon fish sauce
5 chilly padi
3 cloves garlic
Fry the belachan and chilli paste in a hot pan of oil until fragrant. Add in garlic, fry till golden brown. Shortly after, the prawns and chilly. Once it starts to get pink, add in the water spinach and then add fish sauce. Stir fry until stems are soft, serve immediately hot and with white rice. Yumm!
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.