Stir-fried kangkung with belacan

Stir fry kangkung with belacan is an authentic home cook food for the Malaysian. It’s so well accepted that it has assimilated into the cooking culture of different ethnic groups in this country.

I will explain how to cook kangkung with belacan from the perspective of a Malaysian Chinese. It may be slightly different from the Malay version, but share the common characteristic of using plenty of chilies and belacan. I will stay true to the authenticity of the recipe. So, please adjust the level of spiciness accordingly!

RECIPE:
Ingredients:
400g kangkung (dry weight)
For the sambal:
150g onion (about 1 medium size)
4 cloves garlic
3 red chilies
3 bird’s eye chilies
22g (1.5 tbsp) belacan, toasted
15g (1 tbsp) dried shrimps, soaked
30ml (2 tbsp) cooking oil
Others:
1/2 tsp salt
1/2 tsp sugar
Red chili to garnish

Instructions:
Kangkung:
- Discard the fibrous section of the kangkung (close to the root).
- Wash the kangkung thoroughly
- Drain the kangkung in a colander before use.
- Separate the stems from the leaves
- Cut to divide the kangkung into the stems and leaves sections. Cut the stems into five cm short sections.
Sambal:
- Place the belacan in a saucepan without oil and toast it until it begins to smoke. Remove.
- Clean the dry shrimps with water. Soak it in water for at least ten minutes until it becomes soft. Coarsely chopped.
- Blend all the ingredients for the sambal until smooth.
Stir-frying:
- Saute the sambal over low heat until aromatic.
- Add the stems and stir fry over medium heat for two minutes. You can add one to two tablespoons of water if it is too dry.
- Add the salt and sugar.
- Add the leaves and continue to stir fry until it wilts down.
- Dish out and serve with steamed rice.

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[gomski]

Wow! I'm Filipino and I don't think I have seen anyone make a kangkong dish like this anywhere in my country. This definitely looks very appetizing and a lot more flavourful than our version of stirfry kangkong which only consists of sauteed garlic, onion and stirfried with soy sauce.

[shafiqbasheer]

I think you are good with the dishes. keep it up. simple and keeping to traditions.

[ChefRafi]

We always order that when we go to the local Malaysian restaurant. I made a video of it too. 👍

[gk]

Belacan smells so bad but it adds such an incredible depth of flavour in various dishes. I remember trying Malaysian dishes without belacan and it tasted very flat relative to dishes that did have it. Nice job.

[chaililing]

If the belacan dun use to toast also can make sambal chilli right?