It is very common to see patrons order this dish of spicy stir-fried kang kong/spinach at local zi char restaurants (‘zi char’ = stir-fry; meaning restaurants with a huge kitchen to whip up home-style dishes). Usually, you would be able to see tables at such restaurants piled up with seafood dishes such as chilli crabs, prawns, grilled stingrays and steamed fish, plus one or two dishes of meat such as deer meat, plus one or two dishes of stir-fried rice or noodles, plus one or two dishes of vegetables or tofu etc. There aren’t usually many plates of vegetables, as far as I observed, but I must say, this dish of sambal kang kong is one of the most favoured of all.
