Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate 10 dried red chilies in hot water for 20 minutes, then deseed them and blend with 8 shallots, 4 garlic cloves, 1 teaspoon toasted belacan, the white part of 1 thinly sliced lemongrass stalk, 1 inch piece of galangal, and 2 candlenuts until a smooth paste is formed.

2. 2

   Heat 3 tablespoons of cooking oil in a wok over medium heat and sauté the prepared sambal paste for 10 minutes until it becomes fragrant and the oil separates, stirring continuously to prevent burning.

3. 3

   Add 500 grams of cleaned and sliced fresh octopus to the wok, along with 1 tablespoon of tamarind paste mixed with 3 tablespoons of water, and 1 teaspoon of palm sugar, then toss for 3-4 minutes until the octopus is nearly cooked through and evenly coated.

4. 4

   Incorporate 300 grams of kangkung, with tough stems removed and cut into 5cm lengths, into the wok.

5. 5

   Increase the heat to high and continue to stir-fry vigorously for 2 minutes, ensuring the kangkung wilts yet retains a pleasant crunch while all ingredients are thoroughly combined.

6. 6

   Taste the dish and adjust seasoning with 1 teaspoon of salt if necessary before serving immediately with steamed white rice.