Ingredients
- Approximately 400g of kangkong. Separate leaves from stem. Cut stems to reasonable bite sizes
- 50g of belacan (shrimp paste)
- 50g of dried shrimps (pre-soaked in about 150 ml of water. Do not throw away the water)
- 5 bulbs of shallots
- 5 bulbs of garlic
- 4 to 8 red chillis (remove seeds if you want the dish to be less spicy)
- 4 tablespoons of cooking oil (preferably palm oil)
Directions
1. Prepare belacan mix as follows. Pound belacan, dried shrimps, shallots, garlic and chilli in a mortar pound / blend them.
2. Heat oil in wok till smoke appears from wok. Add oil (which should be heated up substantially). Add belacan mix and stir quickly whilst reducing to medium heat. Do not burn the belacan mix.
3. Once belacan mix is fragrant and slightly brown, increase heat to high and add kangkong. Stir briskly and add a little water (from the water used to soak dried prawns) if the dish is too dry for your liking. Once kangkong is slightly limp, it is ready for serving.
*I usually do not add any seasoning as the belacan and dried shrimps are quite salty in itself.
- Approximately 400g of kangkong. Separate leaves from stem. Cut stems to reasonable bite sizes
- 50g of belacan (shrimp paste)
- 50g of dried shrimps (pre-soaked in about 150 ml of water. Do not throw away the water)
- 5 bulbs of shallots
- 5 bulbs of garlic
- 4 to 8 red chillis (remove seeds if you want the dish to be less spicy)
- 4 tablespoons of cooking oil (preferably palm oil)
Directions
1. Prepare belacan mix as follows. Pound belacan, dried shrimps, shallots, garlic and chilli in a mortar pound / blend them.
2. Heat oil in wok till smoke appears from wok. Add oil (which should be heated up substantially). Add belacan mix and stir quickly whilst reducing to medium heat. Do not burn the belacan mix.
3. Once belacan mix is fragrant and slightly brown, increase heat to high and add kangkong. Stir briskly and add a little water (from the water used to soak dried prawns) if the dish is too dry for your liking. Once kangkong is slightly limp, it is ready for serving.
*I usually do not add any seasoning as the belacan and dried shrimps are quite salty in itself.
