I think all Malaysian adore this dish. It is served in almost all restaurants and we could never get tired of it. Kangkong is also called water convolvulus and it has an empty filling so Chinese called it 空心菜. I love to cook this dish in my short-cut version. So, sharing with you my short-cut version with ingredients easily available at the Asian supermarket.
- A big bunch of kangkong, pluck the leaves, discard the stem. Wash in water 2 times and rinse dry.
- 2 shallots, chopped
- 1 tsp. belacan powder
- 2-3 Tbsp. Shrimp Paste in Soy Bean Oil, product of Thailand
- 1 tsp. Fish sauce
- A little sugar
- 1/4 cup water
- Oil for cooking
1. Heat oil in a wok. When heated, add in shallots, shrimp paste and belacan. Fry until fragrant, then add in the kangkong. Fry until kangkong reduce in size and soften. Add water, season to taste with fish sauce and sugar and stir-fry well.
2. Dish out and enjoy! The above dish is kids friendly. If you like it spicy, add chili padi, chili paste or sambal for the extra kick.