Kangkung, water spinach, water convolvulus
“Kangkong, in a ‘Hong Kong’ way”

While Sambal Belacan Kangkong is a popular vegetable dish in Singapore and Malaysia, this Kangkong with fermented bean curd is pretty common in Hong Kong.

As you know, I am a die hard fan of Hong Kong (and its food!), I will not miss eating and cooking some of these signature Hong Kong household dishes by my own.

If you like Kangkong, but already bored with Sambal Belacan or plain garlic stir fry, try this now. Simple, fuss-free.

300g of Kangkong vegetables (a.k.a water spinach or water convolvulus), trimmed roots, washed and cut
3 cubes of fermented bean curd
3 cloves of garlic, minced

Small pinch of salt and sugar
1 tablespoon of oil

2 bird eye chilies, julienned

1) Heat oil in wok over medium-high heat. Add garlic (and chili, if opt for), and stir fry till fragrant.

2) Add fermented bean curd. Lightly mash in the wok. Add Kangkong, stir fry to combine and cook till soften.

3) Sprinkle salt and sugar. Stir fry for another 1 min before heat off. Dish up and serve.

A serving of my Kangkong dish counts less than 150kcal.

Tips: For vegetarian cooking, omit garlic. The off-the-shelves fermented bean curd is mostly suitable for vegetarian