Sweet 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.
Sweet 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.
Cooking Instructions
- 1
Cut kangkong into 2 inches strands.
- 2
Peel and cut sweet potato into cube size.
- 3
Cut red chilli and shallots thinly.
- 4
Chop the dried shrimp finely.
- 5
Heat up 2 tablespoons of cooking oil in the frying pan with medium heat. Saute red chilli, shallots, and dried shrimp.
- 6
When the dried shrimp gives off a strong fragrance, add the sweet potato. Saute for 2 minutes.
- 7
Add hot water and salt. Cook for 1 minute.
- 8
Add coconut milk and chilli oil. Mix evenly.
- 9
Add kangkong. Simmer under medium heat until kangkong is thoroughly cooked and the gravy thickens.
- 10
Ready to serve with rice.
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