Modo (Sautéed Water Spinach with Garlic and Chili)
The Quirky Foodster Team
Ingredients
- Water spinach (kangkung), washed and trimmed — 500 g (1.1 lb)
- Garlic, minced — 4 cloves
- Red chili peppers, sliced — 2
- Vegetable oil — 30 ml (2 tbsp)
- Salt, — to taste
- Splash of water — 30 ml (2 tbsp)
Method
- Wash the water spinach thoroughly and trim any tough, woody stems, cutting the rest into 5–7 cm (2–3 in) lengths.
- Heat oil in a wok or large frying pan over high heat.
- Add garlic and chili, stir-frying for 30 seconds until fragrant, being careful not to burn the garlic.
- Add the water spinach and a splash of water, tossing quickly and continuously.
- Stir-fry for 2–3 minutes until the leaves are just wilted and the stems are tender-crisp, not mushy.
- Season with salt to taste.
- Serve immediately while hot, alongside rice and a main dish.
Introduction: Modo, meaning simply “vegetables” or “greens” in Tetum, refers to quick-cooked leafy green side dishes found at nearly every Timorese meal.
Cultural Background: Modo, meaning simply “vegetables” or “greens” in Tetum, refers to quick-cooked leafy green side dishes found at nearly every Timorese meal. This version, made with water spinach (kangkung), garlic, and chili, reflects the strong Indonesian and broader Southeast Asian influence on Timorese home cooking.
Tips: Cook over high heat and keep the vegetables moving constantly — water spinach cooks very quickly and can become soggy if left too long in the pan.
Variations: A splash of fish sauce or a spoonful of ground dried shrimp can be added for extra savoury depth.
Storage: Best eaten immediately; leftovers can be refrigerated for up to 1 day but will lose their crisp texture.
Reheating: Reheat briefly in a hot pan for 1 minute; avoid microwaving, which makes the greens soggy.
FAQs:
Q: Can I use spinach instead of water spinach?
A: Yes, regular spinach can substitute, though it cooks even faster and has a milder flavour than kangkung.
Q: Is modo vegan?
A: Yes, as written it’s naturally vegan and gluten-free.
Q: How spicy is this dish?
A: Mild to moderate, easily adjusted by increasing or reducing the amount of chili.
- Water spinach (kangkung), washed and trimmed — 500 g (1.1 lb)
- Garlic, minced — 4 cloves
- Red chili peppers, sliced — 2
- Vegetable oil — 30 ml (2 tbsp)
- Salt, — to taste
- Splash of water — 30 ml (2 tbsp)
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