Recipe by 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
- 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 See How It's Made
- 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.