Kangkung Bunga Pepaya (spicy And Savory Stir-fried Water Spinach)
Kangkung Bunga Pepaya is a popular dish from the Manado cuisine, known for its spicy and savory flavors. This stir-fried water spinach recipe is a must-try for those who enjoy Indonesian cuisine.
Ingredients
- 500g water spinach (kangkung)
- 1 cup papaya flowers (bunga pepaya)
- 3 shallots, sliced
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 1 tomato, sliced
- 1 tsp shrimp paste (terasi)
- 2 tbsp cooking oil
- Salt to taste
Instructions
- Wash the water spinach and papaya flowers thoroughly. Cut the water spinach into 2-inch lengths and set aside.
- Heat the cooking oil in a wok or large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
- Add the shrimp paste and stir-fry for 1 minute.
- Toss in the water spinach and papaya flowers. Stir-fry for 3-4 minutes until the vegetables are wilted but still vibrant green.
- Add the sliced tomato and season with salt. Stir-fry for another 2 minutes.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 8g
Supplies
Wok or large pan Cutting board Knife
Tools
Stove Serving dish
Serving suggestions
Serving suggestion: Enjoy Kangkung Bunga Pepaya with a side of sambal (spicy chili paste) for an extra kick of heat.
Tips & tricks
Tip: Be careful when handling and cooking with shrimp paste as it has a strong aroma. It adds a unique umami flavor to the dish.
Cost
$8