Appetizers

Lelang's water spinach (tangkong ) with Brown Bean Sauce
by: Lelang Oligo Fernan

1 bunch water spinach (tangkong)
2 tbsp vegetable oil
1 tbsp chopped garlic
1 small onion, sliced
1 tbsp brown bean sauce
2 tbsp fish sauce
1 tbsp sugar

Trim and discard the woody end of the water spinach, keep the leaves separated from the stems
Heat the oil in a frying pan, toss garlic for 10 seconds
Add the stem part of the water spinach and cook for 1-2 minutes before adding the leafy parts
Stir in the brown bean sauce, fish sauce, sugar and pepper
Continue stirring until it begins to wilt, about 3-4 minutes
Serve hot