Kangkung Belacan (Spicy Water Spinach) Recipe
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)Serves 3
Directions
1) Make the spice paste: Process Spice Paste ingredients to a coarse paste.2) Make the kangkung belacan: Heat 1 Tbs. oil in a wok or skillet and saute Spice Paste for about 5 to 6 minutes, till fragrant, adding 1 to 2 Tbs.s oil if needed. Add ground coriander and turmeric and stir for another ½ to 1 minute.
3) Add soy sauce and tamarind juice and stir for about 1 minute.
4) Add kangkung and stir for about 4 minutes, turning the leaves over often (using tongs) and coating well with sauce, till leaves wilt and become bright green with stems still retaining their crispiness.
5) Add salt if needed.
Ingredients
- For the spice paste:
- ¼ cup sliced shallots and onions
- 1 heaping tablespoon sliced garlic cloves
- 1/2 teaspoon sliced fresh or frozen and thawed galangal or fresh ginger
- 1 to 3 fresh red chilies, (cayenne, Fresno, jalapeno, Serrano, Thai, or cherry), sliced
- ½ teaspoon dried shrimp paste (belacan), toasted at 400°F for 15 minutes; or 1 heaping teaspoon dried whole shrimp, soaked in hot water for 10 minutes to soften and then drained
- ¼ cup water
- For the kangkung belacan:
- 2 to 3 tablespoons cooking oil
- 1/4 teaspoon ground coriander
- 1/2 teaspoon turmeric powder, or 1/2 teaspoon chopped fresh or frozen and thawed turmeric root (1/4 to ½-inch piece)
- 1 teaspoon regular soy sauce
- 1 tablespoon tamarind concentrate or tamarind juice extracted from pulp
- 1 small bunch (about 6 to 8 stalks with leaves; 8 ounces) kangkung (water spinach), bottom stems trimmed about 1 to 2 inches and washed in water, swirling a few times to remove and dislodge dirt and sand
- Optional: 1/2 teaspoon salt
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