Kangkung Belacan
Posted by: recipetoshare on 13 Jun 2018

This is a pretty simple vegetable dish to cook. The taste of the belacan paste which is made from dried shrimp has a strong smell. If this is the first time you use it, try not to use too much in your first try of cooking. Once you get used to it, you may want to add more.

Belacan itself is a pretty famous and well known in Southeast Asian. Especially in Indonesian, Malaysian or Singaporean cooking. The paste is primarily made from crushed shrimp and mixed with salt and then fermented for several weeks. It has a darker brownish color and usually packed in a small block.

Kankung is a water spinach and you can easily find Kankung in Asian grocery shop. Kangkung grows and spreads easily in the moist or watery soil. You will find it pretty cheap to buy. Let's get started with the recipe and instructions on how to cook it.

Serves: 2 - 3 people
Preparation: 10 minutes
Cook Time: 10 minutes

Give this food recipe a thumbs up if you like it ;-)

  • A bunch of Kangkung, usually around 350 gr to 500 gr.
  • 2 red chilies 
  • 3 shallots
  • 3 cloves garlic
  • 3 cm x 1.5 cm of belacan paste
  • 3 tablespoons of vegetable oil
  • 1/2 teaspoon of salt
Method of Cooking
  • Wash the Kangkung thoroughly, as it may contain some sands or possible insects or worms. Make sure it washed well, you do not want to taste sands for sure ;-)
  • Cut the chilies and remove the seeds. You can leave the seeds if you prefer spicier.
  • Cut the shallots into smaller thin pieces.
  • Crush the garlic and cut into smaller pieces.
  • Heat the pans and pour the cooking oil.
  • Saute the shallots first till fragrant and then saute the garlic till turn yellow/light brown. 
  • Add the belacan and saute till fragrant.
  • Add kangkung and stir-fry for 2 to 3 minutes and add the salt.
  • Place the cooked Kangkung on the plate and ready to serve.

Do not cook long otherwise the Kangkung will become soggy and not crunchy.

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