Heat a large wok or saute pan over high heat until a drop of water
sizzles and evaporates on contact. Swirl the oil into the pan, and
then add the onion and stir-fry until the pieces wilt and begin to
lightly brown, 2-3 minutes.
Add the garlic, ginger, chili peppers, and shrimp paste to the pan
and cook until fragrant, about 1 minute.
Toss the kale into the pan, and then cook and stir until the kale
cooks down and wilts, 1-2 minutes.
Pour the shrimp stock and coconut milk into the pan and stir to
combine. Bring to a boil and then reduce heat to low and simmer,
uncovered, until the kale is tender, 10-15 minutes. Season to taste
with salt and black pepper. Serve with steamed white rice.
Notes:
* You can substitute shrimp paste for 1 tb fish sauce when
adding the coconut milk and water.
* Conventionally made with fresh or dried taro leaves.
Recipe by The Adobo Road Cookbook by Marvin Gapulto, 2013
