Ingredients with Measurements:
- 1 bunch of kangkung (water spinach), washed and cut into 2-inch pieces
- 1/2 pound of shrimp, peeled and deveined
- 2 tablespoons of belacan (shrimp paste)
- 3 cloves of garlic, minced
- 2 red chili peppers, sliced
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat a wok or a large frying pan over high heat.
2. Add the vegetable oil and swirl to coat the pan.
3. Add the minced garlic and sliced chili peppers and stir-fry for 30 seconds or until fragrant.
4. Add the belacan and stir-fry for another 30 seconds or until the belacan is fragrant and slightly toasted.
5. Add the shrimp and stir-fry for 1-2 minutes or until the shrimp turn pink and are cooked through.
6. Add the kangkung and stir-fry for 2-3 minutes or until the kangkung is wilted and cooked through.
7. Add the sugar and salt to taste.
8. Serve hot with steamed rice.
15 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 6g
- Protein: 16g
Substitutions for ingredients:
- Kangkung can be substituted with spinach or bok choy.
- Shrimp can be substituted with chicken or tofu.
Variations:
- Add sliced onions and tomatoes for a more complex flavor.
- Use dried shrimp instead of fresh shrimp for a more intense shrimp flavor.
Tips and tricks:
- Make sure to wash the kangkung thoroughly to remove any dirt or sand.
- Use a non-stick pan to prevent the belacan from sticking to the pan.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions: Leftovers can be stored in an airtight container in the refrigerator 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 large bowl or on a platter with steamed rice.
Garnishes: Garnish with sliced scallions or cilantro.
Pairings: Serve with a side of sambal oelek or chili sauce.
Suggested side dishes: Steamed rice, fried rice, or noodles.
Troubleshooting advice: If the belacan is too salty, add more sugar to balance the flavors.
Food safety advice: Make sure to cook the shrimp thoroughly to prevent any foodborne illnesses.
Food history: Kangkung belacan is a popular dish in Southeast Asian cuisine, particularly in Malaysia and Indonesia.
Flavor profiles: This dish is savory, spicy, and slightly sweet.
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