Kang kong stir fry
from: Missy Wombat

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

SERVES 2

• kangkong (you can substitute spinach)
• 1 tablespoon sesame oil
• 1/2 onion
• 4 cloves garlic
• 1 piece ginger or galangal
• 1 chili pepper
• 2 tablespoons water
• 1 tablespoon soy sauce
• sesame seed
• basil leaves, fresh

Wash, trim and dry kangkong.

In a wok or skillet, heat oon sesame oil over medium-high heat.

Add chopped onion, chopped garlic cloves and a peeled and minced ginger.

Stir-fry for a minute or so until the onion begins to turn translucent.

Add the kangkong, finely chopped bird chili pepper, water and soy sauce.

Continue to stir-fry just until the kangkong wilts, about another minute.

Plate with a garnish of toasted sesame seeds or ripped Thai basil leaves.