Kangkung Beef With Spagetti


  I know I know I haven't posted a recipe for a while. Been busy, both kids had science projects for their school annual science fair so was busy helping them out with it. Had a really incredible cooking session with fellow blogger Selina of Taste Mauritius. Selina was in the Maldives for a couple of days and wanted to learn some local recipes. So invited her over on a Friday morning and had a blast.
At first, I was terrified of having a complete stranger in my house. But we got on like old friends, talking about food, exchanging recipes etc.

Anyway, back to the recipe of the day. Kangkung beef is a well-loved recipe here in the Maldives. I wondered would happen if I turned it into a pasta dish.  I know it sounds crazy right. But it worked really well and went down without much complaint from my boys. So give it a try and let me know how it turns out.

Recipe: Kangkung Beef With Spaghetti

300-350g beef tenderloin, thinly sliced
1/2 red bell pepper, deseeded, thinly sliced
1 small punch Kangkung leaves
1 fat clove garlic, thinly sliced
1 small onion, thinly sliced
1-2 green chilies, cut in half lengthwise

Sauce: 1 tbsp oyster sauce
             1 tbsp light soy sauce
              1 tsp cornstarch ( corn flour)
              1/2 cup water
              1 tsp freshly ground black pepper
                 
corn or sunflower oil
250- 300g spaghetti

Wash the Kangkung leaves, you need the leaves, the tender stems only. Wash well and set aside.

Place a large pan of salted water to boil. Cook the spaghetti till al dente'.

While the spaghetti cooks, prepare the beef.  Heat a generous amount of oil a large frying pan or wok. Add the garlic and onion and saute till the garlic loses its rawness and the onions start to soften. Stir in the beef an stir fry on high heat till it is cooked through. 

Now stir in the red bell pepper, cook for another 2 minutes. 

Mix all the ingredients needed for the sauce and pour it into the frying pan, stir and mix in for 1 minute, and then add the spaghetti and Kangkung leaves. Toss well. Add a little more water if necessary, keep in mind the water is salty and the sauce is salty. Taste and if needed add a little more salt. 

Serve immediately.!




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