Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 2 blocks of firm tofu, cut into cubes
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 2 red chilies, sliced
- 1 tablespoon of belacan (shrimp paste)
- 1 tablespoon of oil
- Salt and sugar to taste
Special equipment needed:
- Wok or frying pan
Step-by-step instructions:
1. Heat oil in a wok or frying pan over medium heat.
2. Add garlic, onion, and red chilies. Stir-fry until fragrant.
3. Add belacan and stir-fry for another minute.
4. Add tofu cubes and stir-fry until golden brown. Remove from the wok and set aside.
5. In the same wok, add kangkung and stir-fry until wilted.
6. Add salt and sugar to taste.
7. Add the fried tofu back into the wok and stir-fry for another minute.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Protein: 12g
Carbohydrates: 14g
Fiber: 4g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or any leafy greens.
- Firm tofu can be substituted with any type of tofu.
- Red chilies can be substituted with any type of chili pepper.
Variations:
- Add sliced tomatoes for a tangy flavor.
- Add sliced mushrooms for an earthy flavor.
- Add sliced carrots for a sweet flavor.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or debris.
- Use firm tofu to prevent it from breaking apart during frying.
- Adjust the amount of belacan according to your taste preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl or on a plate with steamed rice.
Garnishes:
Garnish with sliced red chilies or chopped cilantro.
Pairings:
Pair with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the tofu breaks apart during frying, use a slotted spoon to remove it from the wok.
- If the kangkung is too tough, blanch it in boiling water for a few seconds before stir-frying.
Food safety advice:
Make sure to cook the tofu and kangkung thoroughly to prevent any foodborne illnesses.
Food history:
Kangkung belacan is a popular dish in Southeast Asia, especially in Malaysia and Indonesia.
Flavor profiles:
Kangkung belacan has a savory and slightly spicy flavor from the belacan and red chilies.
Serving suggestions:
Serve as a main dish with steamed rice or as a side dish to a larger meal.
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Region: Malaysian