Sarden Kangkung Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardines (canned, Botan) | 1 can |
| Water spinach (kangkung, young tips) | 1 handful (washed) |
| Garlic | 4 cloves (sliced) |
| Red onion | 5 cloves (sliced) |
| Bird’s eye chili | To taste |
| Green onion | 1 stalk (sliced) |
| Lemongrass | 1 stalk (crushed) |
| Ginger | 2 fingers (crushed) |
| Kaffir lime leaves | 2 leaves |
| Salt | To taste |
| Royco seasoning | To taste |
| Sugar | To taste |
| Soy sauce | To taste |
| Water | As needed |
| Oil for sautéing | As needed |
Instructions
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Sauté Aromatics: In a pan, heat oil over medium heat. Sauté the sliced garlic, red onion, and bird’s eye chili until fragrant.
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Add Sardines: Gently add the canned sardines, being careful not to break them apart too much.
-
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Incorporate Liquids: Pour in water and add Royco seasoning, sugar, salt, and soy sauce. Stir gently and let it simmer for a few minutes.
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Add Kangkung: Once the mixture is boiling, add the kangkung. Cook until the kangkung is tender but still vibrant.
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Taste and Adjust: Check the seasoning and adjust if necessary.
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Serve: Remove from heat and serve hot, ideally with steamed rice for a delightful meal.
Enjoy this dish’s savory flavors alongside warm rice for the ultimate comfort!
