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.
Ingredients:
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
Method:
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.
11 comments:
Oh yeah!! Good ol' Kangkung belacan, who could resist it?
Simple and not too expensive of a dish, but yet such an appetizing one suitable for all ages and at all times =)
Ya, this is simple and delicious.
wow! this is my favourite vegetable dish! "Ma Lai Fong Kong!"
I love this vegetable, too. I would appreciate if you would show us a picture of the label for belacan powder. Thanks. Wendy
i like it
always eat
Wendy, here's the one I used:
http://www.mytasteofasia.com/belacan-powder-bottle-p-254.html?osCsid=thncipfqtmldde3o48hsnj4l64
Agree! actually we ate out last night and that was what we ordered too.. Table full of Malaysians (err...ok, only singaporean there)so there isnt any excuse NOT to order sambal kang kong!
our favorite too... looks so yum... :)
Thank you for showing us the belacan powder.
Wendy
Missed this vege style.. looks so good.
I like this!!! I just use bottled belacan to stir fry, it doesn't look as good as yours hehe
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