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.

Kangkung Bunga Pepaya (spicy And Savory Stir-fried Water Spinach)

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

  1. Wash the water spinach and papaya flowers thoroughly. Cut the water spinach into 2-inch lengths and set aside.
  2. Heat the cooking oil in a wok or large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
  3. Add the shrimp paste and stir-fry for 1 minute.
  4. Toss in the water spinach and papaya flowers. Stir-fry for 3-4 minutes until the vegetables are wilted but still vibrant green.
  5. Add the sliced tomato and season with salt. Stir-fry for another 2 minutes.
  6. 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