Kangkong In Coconut Cream
Indulge in the essence of health and flavor with our Kangkong In Coconut Cream recipe. Perfect for those following a low-carb and low-sugar lifestyle, this dish combines the nutritional goodness of water spinach with the rich, creamy texture of coconut cream. Tailored for the health-conscious, th...
Ingredients
- 0.25 tsp(s) Salt
- 1 tsp ground (2.3 g), Black Pepper - Ground
- 100 g Water Spinach
- 20 g Garlic, raw
- 25 ml Coconut Cream (Uht)
- 3 plate (6 oysters), Oyster on Half-Shell
- 71 g Red Onion
- 95 g Red
Instructions
- Wash the water spinach thoroughly under cold water.
- Peel and mince the garlic, then peel and finely chop the red onion.
- In a pan, heat a small amount of oil over medium heat and sauté the garlic and onion until they're softened and fragrant, about 5 minutes.
- Add the water spinach to the pan, cook for 5 minutes until it begins to wilt.
- Pour in the coconut cream, add salt and black pepper. Stir well to combine and cook for an additional 10 minutes.
- Serve the kangkong hot, optionally garnished with some finely chopped red pepper for color and a slight spicy kick.
Nutrition Information
- Calories: 115
- Carbohydratecontent: 13
- Fibercontent: 2
- Sugarcontent: 3
- Sodiumcontent: 181
- Proteincontent: 8
- Fatcontent: 4
- Saturatedfatcontent: 2
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0