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INGREDIENTS
:
- 1lb Kangkung
[also called Water Spinach or Water Convolvulus], washed well in water, drained and cut into 2-3 inch lengths
-
3 tbsp peanut or vegetable oil
-
1½
tsp sugar
- salt
-
2 tbsp dried shrimp
- 3
tbsp or to taste,
chili paste
- 6 shallots, peeled
-
4 cloves garlic, peeled
-
2 tsp
belacan, also spelt belachan or blacan [dried shrimp paste]
[Items in red to be ground or blended]
Cook's Note : Kangkung
[also spelt Kangkong] is
Water Convolvulus,
or more commonly called Water Spinach or Hollow Spinach. In China, it is known
as Ong Choy, India as Kalmua, and Thailand as Pak Boong.
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To Prepare :
- Soak dried prawns in hot boiling water till
softened, drain, reserve some of the liquid
-
Using a mortar & pestle or
blender,
grind the
softened dried
prawns, shallots, garlic,
belacan, chili paste into a chunky paste
-
Heat
wok on high,
add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat
cook
until quite toasted and turns a shade darker - careful not to burn!
- Add the
kangkung, sugar, and salt if necessary [*Note: belacan is salty]
- Stir-fry
on high heat, about 2-3 mins
- Dish
onto a serving dish while it is still quite crisp and serve hot immediately
Variation : Other
suitable vegetables for this 'Belacan' recipe: Asparagus, Okra
[Ladies fingers], Spinach, Long beans [also called Snake beans or Yard-long beans],
Green beans, Eggplant,
[Sabah]
Wild
Jungle
Ferns
and Broccolini. What is Broccolini? Broccolini, or it's highbrow name
"Asparation," is a cross between Broccoli and Chinese Kale [Kai Lan or Gai Lan].
It is also marketed as "Baby Broccoli" - a hybrid vegetable that is tender, sweet,
slightly peppery and completely edible, from slim stems to broccoli-like head of
flowering buds. |
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