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Ingredients
- Serves 2-4 people
250 g water spinach
60 g fresh sweet corn kernels
10 g fried onions
Ground spices:
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
Condiment:
17 g big red chili, remove seeds and cut oblique to 1 cm thickness
17 g large green chili, remove seeds and cut oblique to 1 cm thickness
10 g leek, slice oblique 1 cm thickness
15 g shallots, thinly sliced
15 g garlic, thinly sliced
100 ml water
Seasoning:
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Tumis Kangkung Jagung Manis (Sauteed Water Spinach with Sweet Corn)
Tumis Kangkung Jagung Manis, or sauteed water spinach with sweet corn isn’t that much different from the normal sauteed water spinach recipes, although the sweet corn does add a different texture to the dish, altering the mouth feel entirely. Paired with the spices and seasoning, this simple household dish will definitely be requested again and again.
- Easy
- 30 min
- 20 min
- 10 min
- 5 steps
- 19 Ingredients
- Easy
- 5 steps
- 19 Ingredients
- 30 min
- 20 min
- 10 min
Directions
-
Prepare the vegetables
Pluck the water spinach leaves and remove the stems. Wash them thoroughly. Drain and set aside.
Boil the sweet corn kernels until cooked. Set aside.
Besides sweet corn, shrimp may also be added as well.
-
Saute the spice ingredients
Sauté the spices ingredients with cooking oil until half cooked.
Then puree the sauteed spices to a paste. Sauté the paste over medium heat for about 15 minutes until the spices are cooked.
-
Add the condiment ingredients
After the spice paste is cooked, add the condiment ingredients and saute again until all ingredients are wilted.
-
Add the water spinach and sweet corn
- Add the water spinach and sweet corn and stir until well mixed.
- Add water and seasoning, and stir to incorporate everything.
When sauteing water spinach, don't overcook to avoid it getting mushy.
- Add the water spinach and sweet corn and stir until well mixed.
Plate and Serve!
- Prepare a serving plate and transfer the Tumis Kangkung Jagung Manis onto the serving plate.
- Garnish with fried onions and serve.
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Ingredients
- Serves 2-4 people
-
250 g water spinach
-
60 g fresh sweet corn kernels
-
10 g fried onions
-
Ground spices:
30 g big red chili
-
50 g curly red chili
-
15 g candlenut
-
3 g shrimp paste
-
10 g dried shrimp
-
30 ml cooking oil
-
Condiment:
17 g big red chili, remove seeds and cut oblique to 1 cm thickness
-
17 g large green chili, remove seeds and cut oblique to 1 cm thickness
-
10 g leek, slice oblique 1 cm thickness
-
15 g shallots, thinly sliced
-
15 g garlic, thinly sliced
-
100 ml water
-
Seasoning:
8 g chicken stock powder
-
2 g salt
-
8 g sugar
-
4 g white pepper powder
Nutrition
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