How to Cook Kangkung Belacan

Kangkung Belacan is a popular traditional dish from Malaysia. It is a flavorful and spicy stir-fried water spinach dish that is commonly served as a side dish or as part of a main meal. Kangkung, also known as water spinach or morning glory, is a leafy green vegetable with a slightly crunchy texture.

To cook Kangkung Belacan, you will need the following ingredients:

– Kangkung (water spinach)

– Belacan (shrimp paste)

– Garlic

– Red chilies

– Shallots

– Cooking oil

– Salt

– Sugar

Here is a step-by-step guide on how to prepare Kangkung Belacan:

1. Wash the Kangkung thoroughly and remove any tough stems. Cut it into bite-sized pieces.
2. Peel and finely chop the garlic, shallots, and red chilies.
3. In a hot pan, add cooking oil and stir-fry the chopped garlic, shallots, and red chilies until fragrant.
4. Add the belacan (shrimp paste) and continue stirring until it melts and blends well with the other ingredients.
5. Add the Kangkung to the pan and stir-fry for a few minutes until it wilts and becomes tender.
6. Season with salt and a pinch of sugar to taste.
7. Remove from heat and serve hot as a delicious side dish or with steamed rice.

Kangkung Belacan is a simple yet flavorful dish that can be enjoyed by itself or as part of a larger meal. Its spicy and aromatic flavors make it a popular choice in Malaysian cuisine. So, next time you want to add a little spice to your meal, give Kangkung Belacan a try!

What is Kangkung Belacan?

Kangkung: Kangkung is a leafy green vegetable that is native to Southeast Asia. It is commonly used in various cuisines across the region and is known for its crisp texture and slightly bitter taste. Kangkung is rich in vitamins A, C, and K, as well as minerals like iron and calcium.

Belacan: Belacan is a traditional Malaysian ingredient made from fermented shrimp. It is a pungent and salty paste that adds a unique umami flavor to dishes. Belacan is commonly used in Malaysian and Indonesian cuisine, and it is an essential component of many traditional dishes.

When cooking Kangkung Belacan, the kangkung is stir-fried with belacan, garlic, chili, and other aromatics. The dish is typically served with steamed rice and can be enjoyed on its own or as part of a larger meal. The combination of the crispy kangkung and the savory, spicy belacan creates a delicious and satisfying flavor profile.

• Ingredients for Kangkung Belacan:
• Kangkung (water spinach/morning glory)
• Belacan (shrimp paste)
• Garlic
• Red chili
• Shallots
• Oil
• Sugar and salt (to taste)

Instructions:

1. Wash and cut the kangkung into bite-sized pieces.
2. Heat oil in a wok or frying pan and add minced garlic, chopped red chili, and sliced shallots. Stir-fry until fragrant.
3. Add belacan and stir-fry for a few minutes until the paste is well combined with the aromatics.
4. Add the kangkung to the wok and stir-fry for a few minutes until the leaves are wilted and cooked through.
5. Season with sugar and salt to taste, and continue stir-frying for another minute or two.
6. Remove from heat and serve hot with steamed rice.

History and origins

Kangkung Belacan, also known as stir-fried water spinach with shrimp paste, originated from Indonesia and is now commonly found in Malaysia and other Southeast Asian countries. The word “belacan” refers to the shrimp paste that is the main ingredient in this dish. Shrimp paste has been used in Malay cooking for centuries and is known for its strong and distinctive flavor.

The dish itself is relatively simple to prepare. The kangkung, or water spinach, is stir-fried in a hot wok with garlic, chili, and the shrimp paste. The result is a dish that is both savory and spicy, with the aroma of the shrimp paste permeating the greens. This combination of flavors and textures makes Kangkung Belacan a favorite among Malaysians and a staple in Malay cuisine.

Ingredients and Preparation

Ingredients:

• 500 grams of kangkung (water spinach)
• 3 tablespoons of belacan (shrimp paste)
• 5 cloves of garlic, minced
• 5 red chili peppers, sliced
• 2 tablespoons of oil
• 1 teaspoon of sugar
• Salt, to taste

Preparation:

1. Wash the kangkung thoroughly and trim off any tough ends of the stalks.
2. Heat the oil in a wok or frying pan over medium heat.
3. Add the minced garlic and sliced chili peppers to the pan and sauté until fragrant.
4. Crumble the belacan into the pan and stir-fry until it melts and blends with the other ingredients.
5. Add the kangkung to the pan and stir-fry for a few minutes until it is cooked but still retains its crispness.
6. Season with sugar and salt to taste.
7. Remove from heat and serve hot.

This dish can be enjoyed as a side dish with steamed rice or as a main course with noodles. The combination of the crunchy kangkung, the spicy belacan, and the aromatic garlic and chili peppers creates a flavorful and satisfying dish that is sure to impress your taste buds.