Water spinach is native to Southeast Asia and can be found in practically any kitchen in the region. In Cantonese it is called ong choy and in Vietnam rau muống. Thankfully, it is also available in The Netherlands but hard to find outside a big city. Most recipes are very easy. I will try quite a few but I started with an Indonesian recipe: Kangkung Tumis Terasi (“stir-fry shrimp paste water spinach“).

Kangkung Tumis Terasi

Make a spice paste:

• 2-5 red lombok

• 1-5 red raw or bird-eye chilis.

• Shallot.

• 4 cloves garlic.

• 1 tablespoon dried anchovies, toasted or fried.

• 1 teaspoon terasi.

You simply fry the spice paste in oil, add some chopped tomatoes, a little water, salt and the water spinach cut in 3-5 centimetre long stalks.

Just stir-fry until the stems are tender.