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Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry)
Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry)

Before you jump to Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that are more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen by itself provides you with many small means by which energy and money can be saved. Green living is not that tough. It’s related to being sensible, usually.

We hope you got benefit from reading it, now let’s go back to tumis kangkung pedas (spicy water spinach stir fry) recipe. To cook tumis kangkung pedas (spicy water spinach stir fry) you need 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry):
  1. Take 1 bunch water spinach (more or less 200 gr), trim the end of the stems and discard, separate the stems and the leaves
  2. Use 1 Tbsp vegetable oil
  3. You need 2 cloves garlic, thinly sliced
  4. Take 3 cloves shallots, thinly sliced
  5. Prepare 1 red chili pepper, thinly sliced or diagonally sliced
  6. Prepare 5 bird eye chili peppers, sliced (optional)
  7. Take 1 medium tomato, cut into 6 small wedges
  8. Provide 1/2 tsp salt or to taste
  9. Use 1/4 tsp white pepper powder or to taste
  10. You need 1/4 tsp mushroom bouillon
  11. Get 25 ml water
Steps to make Tumis Kangkung Pedas (Spicy Water Spinach Stir Fry):
  1. Heat vegetable oil over medium high heat. Sauté garlic and shallots until fragrant.
  2. Add red chili pepper, bird eye chili peppers (if you use some), and tomato wedges. Mix well.
  3. Add the water spinach. Season with salt, white pepper powder, and mushroom bouillon. Add water. Keep stirring until the water spinach fully cooked. Remove from the heat.
  4. Serve immediately over steamed white rice! Yum! 😋
  5. Note: Don’t wait too long to serve this vegetable. Water spinach turns dark very fast if you don’t eat it right away because it is high in iron 😊

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