Tuesday, April 6, 2010

Kangkung (Water Spinach) With Dried Prawns and Belacan

Unassumingly an all time favourite truly loved dish, Kangkung with belacan is actually darn easy to make. But, cleaning the water spinach by cutting off the roots, plucking the leaves and splitting the stems and then slicing will take up your time. Also, when it comes to stir frying over high heat, everything, I mean the ingredients must be on stand-by so that the dish is quickly cooked and possibly eaten there and then. So to say, this one dish is surely appetizing just like that with lots of rice.

1 bunch of kangkung (Water Spinach)-  cut off the roots, pluck the leaves, slit and cut the stems.
2 tbsp of dried shrimps (soaked for 5 mins and pounded coarsely)
1 medium size onion (dice thinly)
4 garlic (pound coarsely)
2 tbsp blended/grounded dried red chillies
1 tsp belacan powder ( shrimp paste)
3 tbsp oil
Sugar and salt for taste
Get a large wok (kuali) and heat oil.
All ingredients goes in except kangkung. 
Fry and stir till aromatic and oil splits.  
First, add the stems. Cook and stir for 1 min.
Next the leaves.
Quickly stir and remove from heat. 
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1 comment:

  1. wow navneetham... thx for the comment.
    the dish is really nive to get eattg the veggies.
    Nice info on foot care in the previoyus post....Hope u had a nice easter.


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