Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, water spinach sauteed with dried shrimp paste (pontianak). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK) is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook water spinach sauteed with dried shrimp paste (pontianak) using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK):

1. Prepare Kang kung (200 g), cut to taste
2. Get tomatoes, roughly chopped (remove seeds if you don’t like)
3. Get red chillis, sliced oblique
4. Take bouillon powder
5. Get bay leaves
6. Prepare galangal, crushed
7. Prepare sugar
8. Get Salt
9. Take oil for frying
10. Get GROUND SPICES
11. Make ready shallots
12. Get garlic
13. Prepare cayenne peppers
14. Prepare Belacan, roasted

Instructions to make Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK):

1. Heat oil, then saute ground spices and galangal until fragrant (golden brown).
2. Add the bay leaves and water spinach, stir-fry until slightly wilted — first add the pieces of stem, after that the leaves.
3. Add a little water, if needed. Put in the tomatoes, red chili and bouillon powder. Stir well.
4. Once the tomatoes and chili wilt, add sugar and salt. Adjust the taste.
5. Remove and serve.

So that is going to wrap this up with this special food water spinach sauteed with dried shrimp paste (pontianak) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!