Cah Kangkung Seafood the indonesian vegetable Stirfry recipe

. Oct 12, 2011
14 coment
Hello Indonesian Foods Lovers, Vegetable stirfry recipe is one  of the easy method cooking very simply and need a short time to do it, this time we gonna cook Hot Plate kangkong seafood as a chicken vegetables stir fry recipes what will you do is Stir Frying.

Ingredients :
2 bunches kangkong, clean it and cut 3 cm
50 gr squid, clean it, cut squares and crates
50 gr shrimp, clean, exhaust the head and the tail, and peel the skin
30 gr Fish ball ( bakso ikan ), cut into pieces
2 cloves garlic, finely chopped
2 Red chilies, halved,seeded, sliced slanting
2 Tablespoon oyster sauce
1 tablespoon cornstarch, dissolved into tbs of water
3 tablespoon cooking Oil
Salt to taste
water to taste

How to make this Vegetable Seafood Stirfry Recipe
1. Heat the oil, put the chopped garlic, after awhile put the squid, shrimp, fish ball, and oyster sauce stir until smelling the seasoning and the seafood
2. put the kangkong, sliced red chilies, keep string, then enter the water, salt and in the end flush with the water of cornstarch.
3. cook about 3 minutes, then lift it and serve it while it is Hot.

well, it so easy right, this Vegetable Seafood Stirfry recipe is serve for 4 people

Kangkung my favorite vegetables

. Oct 11, 2011
11 coment
Kangkong is one of the name of vegetables, the vegetables which has latin name Ipomoea Reptans, based on its growth  has 2 types, ground kangkung and water kangkung ( Watercress )
The ground kangkong is growing or cultivated in a ground that are not flooded like a plantation and yard and the Watercress is grow logging in a swamps or of flooded water

To distinguish both of them is see the leaves and the steams, Watercress has a wider leaves and steams than Kangkong which has steams more light green.generally Kangkong stemmed longer, whether the watercress.

and this is some tips of prepare and cooking Kangkung
- to reduce the dirt and sap kangkong, soak for a while then cut it
- Separate the leaves and the steams, enter the steams first so that maturation could be perfect
- For stew kangkung, lift kangkong after 3/4 cooked and dipped in ice water immediately to keep crisp and fresh
- Cooking Kangkung should not be long, to avoid the dissipation nutrients in kangkung.