So if you are a Malaysian, I bet you would have heard about the mockery of Malaysian PM Najib announcement of the price of Kangkung going down and no one was thankful for that. The whole media went crazy with that ridicule, all over facebook, youtube, any social media under the sun… you name it. So I decided to join the fun of cooking something with Kangkung! If you haven’t knew, Kangkung; or called as water spinach/water convolvulus and is largely found in tropical countries and they made their way to Perth now (Perth is really catching up!). I spotted these babies at local Vietnamese market and they were so pricey, but nevertheless I need to treat myself once a while.
Kangkung is absolute delicious when stir-fried with sambal (chilli paste), or as greens in spicy soup such as Penang Hokkien Mee/Prawn Mee. It is also used in a Malaysian recipe called Nasi Goreng Kampung; which literally translate to Village-style Fried Rice. There are other substantial ingredients in Nasi Goreng Kampung besides Kangkung such as anchovies and snake beans that makes up for the kampung style. I received a bunch of lovely snake beans from my in law’s fellow Malaysian friends – and boy they were not green, but purple! (First time in my life I have seen purple colored snake beans). Anyway, with a good combination of ingredients and a recipe I found from one of my favourite blog WendyinKK, I was ready to give a shot at cooking my version of Nasi Goreng Kampung.
Tip: If you are using Kangkung for the first time, bear in mind that only the tender leaves are used. This is because the stems, especially the part closer to the root can be quite tough and chewy, so it is discarded. Only leaves and the top part of the stem that are tender will be used. Just gently pick the leaves and tender stems using fingers and no knife is required when handling Kangkung.
- Ingredients (A):
- ½ medium sized red onion
- 1 shallot
- 2 cloves garlic
- 2 bird’s eye chili
- 1 tablespoon dried anchovies (ikan bilis)
- 1 teaspoon cooking oil
- Ingredients (B):
- ½ cup finely sliced long beans (not green beans )
- 1 large handful of kangkung
- Ingredients (C ):
- 2 cups cooked rice (left overnight in fridge)
- 2 eggs, slightly beaten
- 1 small cooked and shredded chicken breasts
- 1 cup dried anchovies (ikan bilis)
- 1 tablespoon fish sauce
- 2 tablespoon light soya sauce
- 1 tablespoon dark soya sauce
- Pinch of salt and pepper
- 3 Tablespoon cooking oil
- Place all Ingredients (A) except oil in a blender. Start by pulsing the ingredients then slowly add the oil to blend till fine.
- Heat wok on medium heat. Add the oil. When hot, fry the anchovies (from Ingredients (C)) until golden. Drain and set aside on a kitchen towel.
- With remaining oil in wok, place the blended Ingredients (A) into the wok and fry till fragrant. Keep stirring about 3 minutes or till it starts to turn brown.
- Add the rice and turn the heat on high. Keep mixing and tossing till well combine.
- Push the rice to the side to make a hole in the center of the wok. Crack the eggs into the well and make stir around to scramble it. Push all the rice back onto the eggs and combine well.
- Add the fish sauce, light soya sauce, dark soya sauce, salt and pepper. Stir fry to combine well.
- Add the long beans and chicken meat onto the rice and stir fry for 1 minute or so.
- Lastly add the kangkung. Turn off the heat and toss again for few seconds to let the residual heat cook the Kangkung.
- Dish the rice up onto a plate and top generously with the fried anchovies. Serve hot.