About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, September 14, 2013

KANGKUNG SOTHI (WATER CONVOLVULUS )

 
KANGKUNG SOTHI
 
 
250 gm kangkung (convolvulus) clean and cut
 
20 gm ikan bilis (anchovies)
 
150 gm tomato,chopped
 
1 cup water
 
1 litre coconut milk
 
1 tsp turmeric powder
 
Salt to taste
 
For tempering
 
1 big onion,sliced finely
 
1-2 red or green chili or dry chili,sliced
 
4 garlic,chopped
 
2 cm ginger,chopped
 
1 tsp cumin
 
1 tsp mustard seed
 
1 tsp ulutham parupu
 
2-3 tbsp oil
 
 
1. Heat oil and add the cumin,mustard seeds,ulutham parupu,oinons,garlic,ginger and chili fry until fragrant.
 
2. When the onion turn light brown add in the ikan bilis stir well add in the tomato and turmeric powder and stir well and stir fry until the oil rise. Pour in the water and let it boil.
 
3. Add in the kangkung and stir well. Add in the coconut milk and salt. Stir well and bring this to a boil.(I don't like to over cooked the vegetable) remove from the heat.
 
 
 
 
 
 
 
 
 
 
 


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