Kangkong is a popular dish in Southeast Asia. In the parts that I come from, it is usually served as a side dish to seafood dinners. Sauteed with shrimp paste or with bits of squids, this dish was one of my favorites. Spicy and a little saucy, it pairs excellently with some steaming hot rice. After turning vegetarian, its not often that I cook this delectable vegetable. Since I was planning to make the Kampong Fried Rice I decided to make this dish as an accompaniment. I wanted it to be fiery so I added birds eye chili and perfumed it with some garlic. It was hard not to polish this dish off by myself and I'm sure I will be making it soon again!
1 teaspoon olive oil
220g kangkong, cut into small pieces
3 red birds eye chili (chili padi), sliced finely
3 garlic cloves, minced
soy sauce to taste
1) In a wok, add the oil and saute the garlic and chili until fragrant.
2) Add the kangkong and soy sauce. Saute until the kangkong wilts and changes to a bright green colour.
3) Remove and serve immediately.