Spinach with tomato
Spicy
spring onion
Sambal bawang kampu
- 600 GRAM SPINACH, cleaned
- 4 RED CHILLIES, chopped
- 2 CLOVES GARLIC, chopped
- 1 TSP SHRIMP PASTE
- 2 TOMATOES, cut in wedges
- 2 TBSP LEMON JUICE
- 50 GRAM PEANUTS, chopped
- 2 BUNCHES SPRING ONIONS, cut
- 4 GREEN CHILLIES, chopped
- 50 GRAM DRIED PRAWNS
- 2 ONIONS, chopped
- 1 TBSP SHRIMP PASTE
- 2 CLOVES GARLIC, chopped
- 2 TBSP TAMARIND PULP
- 1 TSP SUGAR
- PIECE OF GINGERROOT, grated
Stir fry the chillies, garlic and prawn paste for three minutes. Puree this mixture and add lemon juice and peanuts for the sauce. In a separate pan, stir fry the spinach 4 minutes. Toss spinach, tomatoes and sauce together.
Puree chillies, 1 onion, garlic, sugar, tamarind, shrimp paste and gingerroot and stir fry this puree three minutes. Add the other onion and stir fry two minutes more; add the green onion and the dried prawns and heat thoroughly.
This is a recipe from Sabah, on the island Borneo, which is shared between Malaysia and Indonesia.
This recipe is popular in Lombok and Bali and is normally prepared with water spinach (water convolvulus)
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