Ingredients with Measurements:
- 500g kangkung (water spinach)
- 3 tbsp belacan (fermented shrimp paste)
- 3 red chillies, sliced
- 2 cloves garlic, minced
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 2 tbsp vegetable oil
- Salt to taste
Special equipment needed:
- Wok or large frying pan
- Mortar and pestle (optional)
Step-by-step instructions:
1. Wash the kangkung thoroughly and cut into 3-inch pieces.
2. In a small bowl, mix the tamarind paste with 1/2 cup of water and set aside.
3. Heat the oil in a wok or large frying pan over medium heat.
4. Add the belacan and stir-fry until fragrant, about 1-2 minutes.
5. Add the garlic and chillies and stir-fry for another minute.
6. Add the kangkung and stir-fry for 2-3 minutes until wilted.
7. Pour in the tamarind water and sugar, and stir well.
8. Season with salt to taste.
9. Cook for another 2-3 minutes until the kangkung is tender and the sauce has thickened.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 3g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or other leafy greens.
- Belacan can be substituted with shrimp paste or fish sauce.
- Red chillies can be substituted with any other type of chillies.
Variations:
- Add sliced onions or shallots for extra flavor.
- Add sliced tomatoes or cucumber for a refreshing twist.
- Add sliced beef or chicken for a protein-packed meal.
Tips and tricks:
- Be careful not to burn the belacan as it can become bitter.
- Adjust the amount of chillies according to your spice tolerance.
- Use fresh tamarind if available for a more authentic taste.
Storage instructions:
- Kangkung Belacan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a wok or frying pan over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with sliced red chillies or coriander leaves.
Pairings:
- Kangkung Belacan pairs well with steamed rice and other Malaysian dishes such as Rendang or Satay.
Suggested side dishes:
- Serve with a side of Acar (Malaysian pickled vegetables) or Kerabu (Malaysian salad).
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the kangkung is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to wash the kangkung thoroughly before cooking to remove any dirt or debris.
Food history:
- Kangkung Belacan is a popular Malaysian dish that originated from the Malay community.
Flavor profiles:
- Kangkung Belacan is a spicy and savory dish with a hint of sourness from the tamarind.
Serving suggestions:
- Serve Kangkung Belacan as a main dish with steamed rice and other Malaysian side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian