Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and trimmed
- 2 tablespoons of belacan (shrimp paste)
- 1/4 cup of dried shrimp, soaked in water for 10 minutes and drained
- 3 cloves of garlic, minced
- 2 shallots, thinly sliced
- 2 red chili peppers, thinly sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
1. In a mortar and pestle, pound the belacan and dried shrimp until they form a paste.
2. Heat the oil in a wok over medium-high heat.
3. Add the garlic, shallots, and chili peppers and stir-fry for 1-2 minutes until fragrant.
4. Add the belacan and dried shrimp paste and stir-fry for another 1-2 minutes.
5. Add the kangkung and stir-fry for 2-3 minutes until wilted.
6. Add sugar and salt to taste.
7. Serve hot with steamed rice.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 85
- Fat: 4g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Kangkung can be substituted with other leafy greens such as spinach or bok choy.
- Dried shrimp can be substituted with fresh shrimp or anchovies.
Variations:
- Add sliced tomatoes for a tangy twist.
- Add sliced onions for a sweeter flavor.
- Add sliced lemongrass for a citrusy aroma.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Soak the dried shrimp in water to rehydrate them before using.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a wok or microwave until heated through.
Presentation ideas:
- Serve in a traditional clay pot for an authentic touch.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Fried rice
- Noodles
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
- Grilled fish
Troubleshooting advice:
- If the kangkung is too tough, blanch it in boiling water for 1-2 minutes before stir-frying.
Food safety advice:
- Make sure to cook the kangkung thoroughly to avoid any risk of foodborne illness.
Food history:
- Kangkung Belacan is a popular dish in Southeast Asian cuisine, especially in Malaysia and Indonesia.
Flavor profiles:
- Salty, spicy, and slightly sweet.
Serving suggestions:
- Serve as a main dish with steamed rice or as a side dish to complement other dishes.
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Region: Malaysian