This is one of my favourite Malay dishes! Very simple yet addictive. The aroma of belachan when fried in oil merges into the sauce and that permeates throughout the kangkong vegetables. If you’ve never had this before, you should definitely try making it.
- Kangkong, one big bunch (thoroughly washed and cut into sections of 6cm long)
- Belachan shrimp paste, 2x2cm block
- Chili paste, 3 tablespoon
- Garlic, minced
- Oil, 5 tablespoon
- Salt to taste
- Over low heat, toast your belachan in a dry pan until all the falvours are released. Set aside.
- Heat your wok. Pour in your oil.
- When the oil is heated, Stir in your garlic, then the belachan and the chili paste. Stir well.
- Add your kangkong and make sure that the oil and the paste get mixed into the vegetables.
- Add a bit of water then cover your wok.
- After 2 minutes, uncover your wok, sprinkle some salt over your kangkong. Mix well. Serve piping hot.