Stir Fry Belacan With Kangkung Recipes

STIR-FRY BELACAN WITH KANGKUNG RECIPE

Steps:

• Discard the fibrous section of the kangkung (close to the root).
• Wash the kangkung thoroughly
• Drain the kangkung in a colander before use.
• Separate the stems from the leaves
• Cut to divide the kangkung into the stems and leaves sections. Cut the stems into five cm short sections.
• Place the belacan in a saucepan without oil and toast it until it begins to smoke. Remove.
• Clean the dry shrimps with water. Soak it in water for at least ten minutes until it becomes soft. Coarsely chopped.
• Blend all the ingredients for the sambal until smooth.
• Saute the sambal over low heat until aromatic.
• Add the stems and stir fry over medium heat for two minutes. You can add one to two tablespoons of water if it is too dry.
• Add the salt and sugar.
• Add the leaves and continue to stir fry until it wilts down.
• Dish out and serve with steamed rice.

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 (STIR-FRIED WATER SPINACH WITH SHRIMP PASTE)

Steps:

• Peel and quarter the onion, peel the garlic and roughly chop the chillies (in 2-3 pieces).
• Place all the paste ingredients into a chopper and chop to a fairly fine paste.You could use a pestle and mortar, if you like. If you are, soak your dried prawns in very hot water for 10 minutes. Then drain and pound.
• Rinse and chop the kangkung into roughly equal lengths, measuring about 5cm/2 inches. Separate the harder stalks from the leaves, as the stalks will need cooking slightly longer.
• Heat oil in a frying pan on medium-high heat and fry the ground ingredients until fragrant, for about a minute.
• Add the kangkung stalks, stir, then add the water. Mix again and leave to cook for 2 minutes.
• Now add the kangkung leaves, give it a quick stir just to let the leaves wilt. You don't want to cook it for more than 30-60 seconds. Take it off the heat.Like spinach, kangkung cooks quickly and is best eaten with a slight crunch as is true for all vegetables!
• Check seasoning and stir in the salt if you want it saltier (the shrimp paste and dried prawns are salty ingredients). Serve immediately.