Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Cah Kangkung Udang

I borrowed this recipe from a friend's Facebook wall.  Yulius is from Indonesia and so when he posted this, I just couldn't resist.  It looks delicious and I'll be trying it with my kids soon.

• Ingredients:
• 
  
• 10 ounces spinach
• 7 ounces large shrimp
• 1 onion
• 2 cloves garlic
• 2 chilies, or adjust to taste
• 1 tablespoon butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce

Directions:

• Wash spinach and cut to size. 
• Finely chop onion and garlic.   
• Seed and chop the chilies elongated, as in the picture.   
• Heat the butter. 
• Put chopped onions, garlic and chilies in the hot butter.  
• Saute until fragrant. 
• Add the shrimp.  
• Stir well. 
• Add soy sauce, sesame oil and oyster sauce.  
• Cook briefly (1-2 minutes). 
• Add the spinach. 
• Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.