Stirfry Kankung Terasi with Chicken Wing Karage

Serves 2

I love water spinach and so does most of Indonesian. They grow fast, are cheap and is accepted by both stalls outlet and high end restaurants. One favorite recipe is kangkung cah terasi/kangkung belacan, stir fry water spinach with shrimp paste. It turns out that serving it with Japanese chicken karage and warm rice taste really wonderful. Both very easy and simple to make.

Stir Fry Kankung Terasi
2 bags of water spinach
2 tsp terasi/shrimp paste
2 tbs ebi/dried shrimp
4 cloves garlic
3 small chilies
1 tsp salt
a dash pepper
1 medium half ripe tomatoes

How to prepare:
-cut the water spinach with your finger and soak it in cold water, set aside
-crush the garlic with the side of your knife then cut into small dices
-cut the chillies into small pieces, set aside
-cut the tomatoes into small pieces, set aside
-soak ebi in hot water, set aside
-saute the garlic and the shrimp paste until fragrant
-add the ebi
-add the water spinach, salt, pepper and cover the pan for 2 minutes
-open the cover and stir evenly
-add the chilies and tomatoes and stir evenly

Chicken Karage:
500 gr chicken wings
2 tsp garlic paste
2 tsp ginger paste
3 tbs soyu
1 tbs black pepper
1 tbs starch

How to prepare:
-wash and drain the chicken
-marinate will all the ingredients for 30 minutes
-heat deep fry oil
-fry until crispy
-take out and drain oil

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