INGREDIENTS:
- 3 garlic cloves, minced
- 1 red onion, minced
- small piece of ginger, grated (use ginger powder if it’s a hassle for you to peel and grate ginger)
- 100 g small shrimp or about 200 g lean ground pork
- kangkong stalks* chopped thinly about 2 cups or more
- 1 can coconut milk or about 2 cups fresh coconut milk
- green finger chilies, thinly sliced (use as much as you like)
- 1-2 pieces red chili peppers
INSTRUCTIONS:
- Heat a pan with a little oil, about 2 teaspoons over medium high heat/fire. Add minced garlic followed by onion and ginger;
- If using meat or shrimp, add them next but take the shrimp off the pan when it turns pink and set it aside to be put back towards the end of cooking.
- When the ground pork has browned, add the kangkong, season with a little salt and pepper.
- Next, add green chilies and the coconut milk, add water if needed. Season with fish sauce, cover and let it simmer until coconut oil comes out or stop the cooking process when the veggies are done and you want to have more coconut milk sauce for the rice.
- Pair it with fried tilapia or any fish and enjoy!
Notes:
*Green beans and sitaw (string beans) can also be used instead.
Source: Home Cooking & Baking
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