Separate the leaves (alternatively you can also use spinach or chard) from the stems and take only the soft part of the latter. Wash the vegetables and let them drain well.
Fry the crushed ingredients in the highly heated oil, add the coarsely crushed crayfish tails and fry for 2-3 minutes.
Then take off the heat and add the kangkong/waterweed (the vegetable can also be replaced by chard or spinach) and fry for about 5 min.
You taste the vegetables and serve them hot.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
Related Recipes:
Ribbon Noodles with ChardFor the ribbon noodles with chard, cook the noodles according to package instructions, strain and set aside...
Pollock with Arugula and TomatoesRinse the fish fillet, dry with kitchen roll and cut into larger pieces. Season with salt and pepper and...
Veal Liver with SpinachVeal liver with spinach Peel the garlic clove and cut into slices. Spinach rinse, dry thoroughly and remove...
Fried Long Grain Rice Fragrant Port1. in a large saucepan, bring salted water to a boil, form the long grain rice in it and make it 12-15 min...
Spinach with CurdDefrost spinach at 60°C for 20-25 minutes. Let spinach stand for 8-10 minutes after defrosting and then press...
Stuffed CornbreadAssimes cornbread you can bake with many different fillings. Vegetables such as leeks, onions, green onions...
Broccoli and Lemon RisottoCut broccoli into roses, chop stems into small cubes. Bring the clear soup to the boil in a large saucepan...
Orange-CupcakeA great cake recipe for any occasion: Prepare a shortcrust pastry from the ingredients for the base by rubbing...
Ispanakli Yumurta / Spinach EggsHeat the fat in a frying pan. Fry the finely chopped onions until golden brown. Add the coarsely chopped (and...
Grilled Vegetables with Baked Potatoes and HalloumiFor grilled vegetables with baked potatoes and halloumi, first place the unpeeled potato pieces on a baking...