Saturday, 9 February 2013

Kangkung Belacan (water convolvulus/morning glory)

This leafy vegetable (kangkung) is also called water convolvulus or morning glory in some restaurants/supermarkets. It is a tasty component in yong tau foo, and is perhaps most commonly cooked as a side dish for rice based meals. Here’s the belacan-based stir fry recipe for these leaves. This is a yummy, natural accompaniment to nasi lemak. It also tastes just as good without the belacan if you prefer the vegetarian version.
½ onion
3 garlic cloves
1 teaspoon belacan or shrimp paste
3-4 dried chillies or 2 teaspoon chilli paste
200g kangkung (leaf and stem), wash thoroughly, leave the leaves whole and cut the stems into medium chunks
Roughly blend the onion, garlic, belacan and chillies into a paste. Fry this paste in 1 tablespoon of medium hot oil until fragrant. The kangkung and 1/2 cup of water go in next. Mix well and put a lid on the wok for 5 minutes. Season with salt and cook for a further 7-8 minutes until the stem is cooked. Plate up and enjoy.

Tip: The belacan/shrimp paste can be substituted with anchovies.

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