Steps
- 1
Separate the Kangkong leaves and stem then cut the stem into half then wash and presoak 5 minutes with some salt and vinegar, wash and drain....Quick Blanch the Kangkong in salted water then drain
- 2
2 tbsp oil, sauté the garlic, Chili peppers and shallot with 2 tsp Belacan paste then add in the blanched Kangkong and mix well then cover for 1/2 a minute, off heat and enjoy with some nasi lemak and eggs
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