Receta Kangkung Belachan
Kangkung, Kangkong or Ong Choy (通菜) is one of the most common and perhaps the cheapest leafy vegetable in East Asia and South-East Asia primarily found in the Sichuan, Cantonese, Vietnamese, Malaysian, Singaporean, Filipino and Indonesian cuisines. Preparation in these cuisines are nearly similar where it is simply stir fried or added on soups, like our today’s recipe where it is stir fried with a pungent and flavourful seasoning called Sambal Belachan. Keeping a jar of Sambal Belachan in your fridge is quite handy, this flavourful seasoning can be used on any Asian vegetables and with a simple stir fry you have a simple yet flavourful dish like our recipe for today. Kangkung Belachan Save Print Prep time Cook time Total time Ingredients 2 large bunches kangkong, rinsed and sliced into 2-inch sections (separate stalks and leaves) ⅓ cup dried shrimps 3 shallots, minced 6 cloves garlic, minced ½ tsp ginger, minced 2 heaping tbsp sambal belachan 1 tsp tamarind paste 1 tsp brown sugar fish sauce oil Instructions In a wok add oil then sauté shallots, garlic and ginger. Cook in low heat until shallots are soft. Add the dried shrimps and continue to sauté until fragrant. Add the sambal belachan, tamarind paste and brown sugar then continue to cook for two minutes. Turn heat to high then add the kangkong stalks then sprinkle a bit of water to hydrate. Stir fry for two minutes. Add the leaves then cook for another minute again sprinkling a bit of water to rehydrate. Season with fish sauce then serve hot. 3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Recommended