Kang kong masak lemak
Water spinach cooked in coconut milk
Kang kong masak lemak
For the prawn stock:
2 tablespoons oil
Shells from 10 prawns
30g haebee (dried shrimp), soaked until soft (about 10 minutes)
Rempah:
40g red chillies
10g dried chillies, soaked in hot water until soft
70g red onions
10g garlic
5g turmeric root or powder
10g galangal
5g ginger
7g lemongrass (white part only)
7g candlenuts
7g belacan
200g coconut cr…