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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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My other half works in East Timor and since most people cook on a kerosene cooker this recipe is fairly typical of how he uses his modo-tahan Ingredients:
kangkong (you can substitute spinach) |
1 tablespoon sesame oil |
1/2 onion |
4 cloves garlic |
1 piece ginger or 1 piece galangal |
1 chili pepper |
2 tablespoons water |
1 tablespoon soy sauce |
sesame seeds |
basil leaves, fresh |
Directions:
1. Wash, trim and dry kangkong.
2. In a wok or skillet, heat oon sesame oil over medium-high heat.
3. Add chopped onion, chopped garlic cloves and a peeled and minced ginger.
4. Stir-fry for a minute or so until the onion begins to turn translucent.
5. Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
6. Continue to stir-fry just until the kangkong wilts, about another minute.
7. Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.
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