Ingredients with Measurements:
- 500g kangkung (water spinach), washed and trimmed
- 2 tablespoons belacan (shrimp paste)
- 4 cloves garlic, minced
- 2 red chilies, sliced
- 1 tablespoon dried shrimp, soaked in water for 10 minutes
- 1 cup coconut milk
- 1 tablespoon sugar
- 1 tablespoon tamarind paste
- Salt to taste
- Oil for frying
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. In a wok or large frying pan, heat up 2 tablespoons of oil over medium heat.
2. Add in the belacan and stir-fry until fragrant, about 1-2 minutes.
3. Add in the minced garlic, sliced red chilies, and soaked dried shrimp. Stir-fry for another 1-2 minutes.
4. Add in the kangkung and stir-fry until wilted, about 2-3 minutes.
5. Pour in the coconut milk, sugar, and tamarind paste. Stir well to combine.
6. Season with salt to taste.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes until the sauce has thickened.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 230 kcal
- Fat: 18g
- Carbohydrates: 13g
- Protein: 7g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or any leafy greens.
- Belacan can be substituted with fish sauce or soy sauce.
- Red chilies can be substituted with any chili peppers.
- Dried shrimp can be omitted if preferred.
Variations:
- Add in sliced onions or shallots for extra flavor.
- Use chicken or shrimp instead of kangkung for a different protein option.
- Add in sliced tomatoes for a tangy twist.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Soak the dried shrimp in water to soften before using.
- Adjust the amount of chilies according to your preferred level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a shallow bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies or chopped cilantro.
Pairings:
- Serve with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thick, add in a splash of water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the kangkung thoroughly to avoid any foodborne illnesses.
Food history:
- Kangkung belacan is a popular Malaysian dish that is often served as a side dish or main course.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Malaysian