250 g water spinach (kangkung)
60 g red tomatoes, cut according size preference
10 g fried onions
100 ml water
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
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
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Pluck the kangkung leaves, and remove the stems. Wash thoroughly and drain.
Sauté the spices ingredients with cooking oil until half cooked.
Then puree the sauteed spices into a paste. Then sauté the paste over medium heat for about 15 minutes until the spices are cooked.
After the spice paste is cooked, add the condiment ingredients and saute again until all ingredients are wilted.
Add kangkung and red tomatoes and stir until well mixed.
Add water and seasoning and stir until everything is well blended and cooked.
Prepare a serving plate then transfer the Tumis Kangkung Tegal onto the plate.
Garnish with fried onions and serve hot with rice.