Kangkung Belacan Recipes

KANGKUNG BELACAN

Steps:

• Cut the kangkung into equal lengths, separating the harder stalks from the leaves, place on 2 separate plates.
• Place the the onion, garlic, chilli, shrimps and shrimp paste in a chopper and chop to a fairly fine mix.
• Heat oil in a frying pan on medium high heat and fry the ground ingredients until fragrant, about a minute.
• Add the stalks, stir fry for a minute, then add the leaves, give it a quick stir and taste for seasoning, turn stove off. Like spinach, kangkung cooks quickly and is best eaten with a slight crunch as is true for all vegetables!

KANGKUNG BELACAN

Steps:

• Be sure to rinse water spinach well as it can be gritty. Allow vegetables to drain in colander for at least an hour or use a salad spinner to get rid of excessive water.
• Blend red chilies, shallots, garlic, dried shrimps, and belacan with 2 to 3 tablespoons of water into a paste.
• In a large pan or wok, heat oil. Saute blended mixture for 4 to 5 minutes until it is fragrant.
• Add kangkung and fry on high heat for 2 to 3 minutes until vegetables are wilted. Add a little salt to taste.
• Remove and serve immediately with steamed rice.

QUICK STYLE KANGKUNG BELACAN

Steps:

• Heat a wok or large fry pan. Add vegetable oil followed by garlic, red chilies, and belacan. Stir fry for 2 to 3 minutes or until belacan is fragrant.
• Add kangkung/water spinach and salt to taste. Stir fry for another 3 minutes or until vegetables are wilted and cooked.
• Turn off stove and transfer vegetables to a plate. Serve immediately with steamed rice.

SAMBAL BELACAN

Steps:

• Toast belacan in a small pan until crumbly. This will take about 3 to 5 minutes. Remove and allow it to cool.
• Remove seeds from chilies and cut into small pieces.
• Transfer the chilies to a stone mortar. Pound with the pestle until the pieces are broken. Add toasted belacan and continue to pound until desired fineness. Alternatively, chilies and toasted belacan may be place in a food processor and processed until fine.
• Squeeze in the lime juice and stir to mix. Transfer to a small dish.
• If not consuming right away, transfer to a jar and store in the refrigerator. Squeeze in the lime juice just before serving. Best consumed within 2 to 3 days.

SAMBAL BELACAN

Steps:

• Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar.
• Heat up a wok or pan on low heat and "toast" the belacan until aromatic. The texture of the belacan would turn dry and powdery after toasting. Transfer out and add to the chilies and start pounding with the pestle until fine. (Some people like their sambal belacan somewhat coarse so it's personal preference.)
• Transfer out to a bowl, add salt and sugar to taste and add lime juice (or Calamansi lime juice). Blend well. You can keep the sambal in the refrigerator for a couple of days, or freeze in the freezer for a longer period.