>Kang Kung Sambal with King Fish and Egyptian Mangoes
>After visiting and tasted Egyptian mangoes, I have to say that it is the best mangoes we’ve ever had since being here. It is NOTHING compared to Pakistani or Indian mangoes – the size, colour, texture, sweetness, soft silky flesh is the ultimate of the ultimate!!!
Anyway, back down to reality, I decided to try my hand on making some sambal kang kung – my style anyway cos it didn’t turn out like those you get in the restaurants! 😉 I did have some sambal, thanks to my good friend WL who sent me some and I have to say that little teaspoon added to the dish made a big difference! I could taste it even in such a big dish. I’m glad I didn’t put any more than 1 tsp!
And there you go, I fried the blended onion mixture first in a hot wok with oil until fragrant, then added in the kangkung and stirfried till cooked.
And yes, we did finish it all up, down to the last onion in the wok! It was good but of course, not like in the restaurants unfortunately, maybe one day huh?! The meal was lovely, a little taste of home.