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Wednesday, 17 April 2013

^ KANGKUNG GORENG BELACAN / STIR FRIED CHINESE WATER SPINACH WITH SHRIMP PASTE ^

Hi friends...how are you today?? I'm back with a simple vegetable stir fry today and it's one of my favorite....KANGKUNG as known locally or CHINESE WATER SPINACH is quite a popular dish in Malaysia. Many versions to stir fry it.....and my favorite is using belacan@shrimp paste.

Ok peeps... lets check out the clicks and I too have uploaded a photo of this vege for those friends who are out of Malaysia. :-)












* KANGKUNG / CHINESE WATER SPINACH ~ tks to mr.google *

^ KANGKUNG GORENG BELACAN / STIR FRIED CHINESE WATER SPINACH WITH SHRIMP PASTE ^

Ingredients :-
1 bunch - kangkung/chinese water spinach
2 - fresh red chilly
1 - medium red onion ~ chopped
2 cloves - garlic
1/2 tsp - shrimp paste
1/2 tsp - udang geragau / acetes 
salt to taste
sugar to taste ~ optional

Method :-
  1. Cut the kangkung to about 1 inch long. Soak in salt added water. Rinse and drain. Set aside
  2. Using a mortar and pestle (or a food processor) pound the onion, red chilly, garlic and shrimp paste to a semi smooth paste.
  3. Heat 2 tbsp of oil in a wok. Throw in the pounded paste and stir fry till aromatic.
  4. Add in the acetes and fry till it gets a little brown.
  5. Reduce the flame and add in the drained kangkung. 
  6. Stir to mix and season with salt and sugar. 
  7. Dish out once the stem looks a bit soft. DO NOT overcook the kangkung. 
  8. Enjoy with a plate of hot white rice!! :-)



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