Indonesian Blanched Water Spinach with Terasi // Balansir Kangkung Terasi

Water spinach or the Indonesians call “Kangkung” is another leaf vegetable that I love, but it is a bit pricey in Winnipeg. The good part, it has been at most of Asian stores in Winnipeg. Whenever, I miss kangkung, I can buy it.

Water spinach has a scientific name Ipomoea aquatica, it is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and does not require much if any care. Do not be confused with watercress, which often grows similar.

Other names of Water Spinach, according to wikipedia.

• swamp cabbage
• water convolvulus
• water morning-glory
• kangkung (Indonesian, Malay)
• kangkong (Tagalog)
• eng chai (Hokkian)
• tangkong (Cebuano)
• kang kung (Sinhalese)
• trawkoon ( Khmer: ត្រកូន)
• pak boong (in Thai: ผักบุ้ง) (Thai)
• rau muống (Vietnamese)
• kongxincai (Chinese: 空心菜; pinyin: kōngxīncài; literally “hollow heart vegetable”)
• home sum choy ( Hakka)
• ong choy or tung choi (Cantonese pronunciation of 蕹菜, ngônkcôi; pinyin: wéngcài).

Let’s talk what kind of tomato that I used here. I used campari tomatoes which is noted for its juiciness, high sugar level, low acidity, and lack of mealiness. Camparis are deep red and larger than a cherry tomato, but smaller and rounder than a plum tomato. Cherry tomato is known as tomat rampai and very popular for making sambal in Indonesia, but since I know campari tomatoes I love to use this tomato to make sambal.

Some Indonesians might think, this recipe is similar to Pelecing Kangkung of Lombok. You’re right! The differences are, Pelecing Kangkung uses limo citrus (a kind of citrus that is closed to kaffir lime) and candlenuts, this recipe uses tomato and garlic.

Indonesian Blanched Water Spinach with Terasi
sourced from http://keseharian.com and modified by me

Ingredients:
550 g kangkung or water spinach, rinse under cold running water and cut
3 campari tomatoes
5 shallots, sliced
3 tbsp oil

Terasi mixture (roughly grind the ingredients)
3 campari tomatoes
3 garlic
5 bird eye’s chilies
1 tsp terasi (dried shrimp paste)
1/2 tsp coconut sugar
salt as desired

Directions:
1. Blanch water spinach in boiling water, drain and quickly cooling them in icy cold water. Drain.

2. Stir fry shallots until fragrant. Add roughly ground spices and stir until done.

3. Add tomatoes, stir until wilted or smooth.

4. Place water spinach on a serving plate, pour terasi mixture over and serve.