Kangkong In Coconut Cream

healthyfied -

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

  1. Wash the water spinach thoroughly under cold water.
  2. Peel and mince the garlic, then peel and finely chop the red onion.
  3. 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.
  4. Add the water spinach to the pan, cook for 5 minutes until it begins to wilt.
  5. Pour in the coconut cream, add salt and black pepper. Stir well to combine and cook for an additional 10 minutes.
  6. 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