Kangkong Goreng Belacan (Stir fry Tung Choy with Shrimp)

I was so busy for the past few weeks and still not over yet, so couldn’t get enough time to update my blog. It is very sad, isn't it. However, just for a quick post, here I present my simple side dish called Kangkong Goreng Belacan. Hope you guys like it.

Stir fry Tung Choy with Belacan

Vegetables are always being left aside by people when preparing a meal or even when thinking of what they going to cook tonight. So, to balance here is my Kangkong Goreng Belacan (Stir Fry Kangkong with shrimp paste) for you to try. If not sure, Kangkong is known as Water Spinach or Water Morning Glory in English. If, I not mistaken, in China, Kangkong is known as ‘Tung Choy’.

Kangkong Goreng Belacan

This is a simple vegetable side dish to have with rice and it is best served while it still hot.

Ingredients:
100g of Kangkong leaves(separate the leaves from stems and cut the stems into 2-3 pieces)
A clove of Garlic*
2 fresh red chillies*
1 teaspoons of Belacan(I prefer Maggi’s Belacan)
Salt to taste
Some water
Cooking oil

How To:
Blend the asterisk ingredients until fine. Heat some oil in a wok, and stir fry the blended paste until fragrant. Then, add Belacan paste and continue to stir fry for a minute. Then add the Kangkong stems, salt and a little of water and continue stir fry until the stems are slightly softened. Finally add the Kangkong leaves and continue stir fry for about 30 seconds.