Kankung cah taoco

Serves 2

Kangkung, water spinach is a vegetable that can be addicting sometimes. It might be because the structure is hard to digest so it tickles your throat when swallowing. Another thing is that the taste of the veggie after cooking is still plain and sweet which contrast with highly tasty ingredient such as tauco, fermented soy bean. This dish is a hot seller in seafood night stalls.

Making a good tasting Kangkung can be tricky. The key is to keep the moist by soaking the cut Kangkung in cold water, then transferring it to the pan when the spices are fragrant, toss and cover. After turning the Kangkung turn off the heat and cover.

-2 bags water spinach
-200 gr shrimps
-3 garlic cloves
-6 chilies
-3 tbs tauco paste
-a dash of sugar, salt and pepper

How to prepare:
-cut the water spinach with your finger and soak in cold water
-crush the garlic with the side of you knife and cut it into small pieces
-saute the garlic until fragrant
-add the shrimps
-add the water spinach, chilies, tauco paste, sugar, salt and pepper
-cover the pan until it become watery
-mix the water spinach well with a wooden spoon, and turn off heat


7 thoughts on “Kankung cah taoco

  1. That looks amazing! I’ve never seen anything marketed as “tauco paste” (maybe I just didn’t know what to look for…), but would Japanese miso or Korean twenjang be good substitutes?

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