Fried kangkong with belacan

(Serves 4)


500 g kangkong (also known as water convulvus)
1 clove garlic
1 teaspoon dried prawns
2 small shallots
1 cm belacan
3 red chillies
1 teaspoon soya sauce1 tablespoon cooking oil
Salt and pepper to taste

1. Peel the garlic and shallots.
2. Cut the chillies into two and remove the seeds.
3. Grind the garlic, shallots, dried prawns belacan and chillies.
4. Wash and cut the kangkong into strips of 3 cm
5. Heat the oil. Add the ground paste and stir until fragrant.
6. Add in the kangkong, soya sauce, salt and pepper.
7. Stir continuously until cooked.

Personal Tips
Belacan has a very strong odour. It adds to the taste, but can be removed from the recipe.
I hardly use this when cooking in France, as the flat is small and we can hardly open the windows in winter.
Instead of using spinach, you can also use long beans.
I use 1 teaspoon of sambal oelek or chilli paste instead of the fresh chillies