INGREDIENTS :
1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained
and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar
salt
2 tbsp dried shrimp
3 tbsp or to taste, chili paste
6 shallots, peeled
4 cloves garlic, peeled
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
To Prepare :
Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid
Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn!
Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty]
Stir-fry on high heat, about 2-3 mins
Dish onto a serving dish while it is still quite crisp and serve hot immediately
Taken From : http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm
1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained
and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar
salt
2 tbsp dried shrimp
3 tbsp or to taste, chili paste
6 shallots, peeled
4 cloves garlic, peeled
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
To Prepare :
Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid
Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn!
Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty]
Stir-fry on high heat, about 2-3 mins
Dish onto a serving dish while it is still quite crisp and serve hot immediately
Taken From : http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm
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