We all love our Kang Kong stir-fried with sambal, a favourite stir-fry. The Cantonese version, with "Fu Yu" (fermented bean curd) is ideal for those who cannot take spicy. I remembered having it frequently when we were young. We were introduced to stir-fried Kang Kong with fermented brown beans in Thailand. It is a refreshing change from the usual stir fry with sambal for me,...
