Kangkung (Water spinach) Hotplate
Ingredients:
1 bunch of fresh kangkung(water spinach)
100g thinly sliced beef
10 peeled shrimp, leave the tails on
10 boiled quail eggs (I didn't use them)
3 pieces of fish meatballs, cut into pieces
Sauce ingredients:
3 cloves chopped garlic
2 cm. gingerbread
1 red chili, sliced diagonally
1/2 onion sliced
2 tbsp soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
Sugar, salt, pepper
cornstarch
How to :
1. Saute the garlic and chili until fragrant, add the onion, saute briefly then add the meat and meatballs, cook until the color changes.
2. Add the spices, stir well. Pour in the water. Thicken with cornstarch solution. Add the shrimp. Cook until the shrimp are cooked. Check the taste again.
3. Heat a hotplate on the stove. Once hot, remove the plate. Place the kangkung on the hotplate. Drizzle with the sauce.
4. Serve.
Kangkung (Water spinach) Hotplate
Ingredients:
1 bunch of fresh kangkung(water spinach)
100g thinly sliced beef
10 peeled shrimp, leave the tails on
10 boiled quail eggs (I didn't use them)
3 pieces of fish meatballs, cut into pieces
Sauce ingredients:
3 cloves chopped garlic
2 cm. gingerbread
1 red chili, sliced diagonally
1/2 onion sliced
2 tbsp soy sauce
2 tbsp sweet soy sauce
1 tbsp oyster sauce
Sugar, salt, pepper
cornstarch
How to :
1. Saute the garlic and chili until fragrant, add the onion, saute briefly then add the meat and meatballs, cook until the color changes.
2. Add the spices, stir well. Pour in the water. Thicken with cornstarch solution. Add the shrimp. Cook until the shrimp are cooked. Check the taste again.
3. Heat a hotplate on the stove. Once hot, remove the plate. Place the kangkung on the hotplate. Drizzle with the sauce.
4. Serve.
