Kangkong stir fry with quail eggs recipe

Oct 23, 2013 by

Kangkong with quail eggs, water spinach


Kangkong or water spinach is my brother’s all time favourite and we always have it every time we eat seafood. This time however, my brother wasn’t here but I took it as a practice for when my brother come to town. We did have chilli garlic prawn (recipe here) to go with this kangkong and together they’re yum! One important note for this stir fry is to have everything ready to go in the pan to avoid overcooking the kangkong and turning it dark. Other than that, this definitely is a quick one pan dish for a busy night.


Kangkong stir fry with quail eggs

  • 2 bunch kangkong, cut
  • 10 quail eggs
  • 3 garlic cloves, cut
  • 3 shallots, minced
  • 4 chillies
  • 4 tablespoon fish oil
  • 2 tablespoon sweet soy sauce
  • A pinch of salt, to taste
  • A pinch of black pepper, to taste
  • Sugar, to taste
  • Oil, to stir fry
  • 50 ml water
  1. Boil quail eggs for 5 minutes for hard boiled eggs, or less if preferred
  2. Heat up oil in a pan and stir fry garlic, shallot and chilli until fragrant
  3. Add kangkong and the rest of the ingredients to pan, quickly mix the kangkong well.
  4. Add quail eggs and take the pan off the heat as soon as the kangkong is cooked.

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