Kangkung Belacan Recipe: A Malaysian Delight
Kangkung Belacan is a simple yet incredibly flavourful Malaysian dish. It's quick to make, packed with umami goodness, and a staple in many Malaysian homes. This recipe will guide you through creating a delicious and authentic Kangkung Belacan. Let's get cooking!
Ingredients You'll Need:
- 1 bunch of kangkung (water spinach), thoroughly washed and roughly chopped. Choose kangkung with vibrant green leaves for the best flavor and texture.
- 2-3 tablespoons of belacan (shrimp paste), finely pounded or ground. Adjust the amount to your preferred level of spiciness. Remember, a little goes a long way!
- 3-4 cloves of garlic, minced. Garlic adds a pungent aroma and complements the belacan beautifully.
- 2-3 red chilies, finely chopped (optional, adjust to your spice preference). Adds a fiery kick.
- 1 small onion, thinly sliced. Onion adds sweetness and depth to the flavor.
- 2 tablespoons of cooking oil, preferably vegetable or palm oil.
- 1 tablespoon of fish sauce (optional), enhances the savoriness.
- Salt and sugar to taste. Balances the flavors perfectly.
Step-by-Step Instructions:
Step 1: Preparing the Belacan Paste
Crucial Tip: Before starting, prepare the belacan paste to allow the strong aroma to mellow slightly. Lightly toast the belacan in a dry pan over low heat for a minute or two, stirring continuously to prevent burning. This helps to reduce the strong, pungent smell. Then, pound or grind the toasted belacan into a smooth paste.
Step 2: Stir-frying the Aromatics
Heat the oil in a wok or large pan over medium-high heat. Add the minced garlic, sliced onions, and chopped chilies (if using). Stir-fry until fragrant and lightly softened, about 1-2 minutes.
Step 3: Adding the Belacan Paste
Add the prepared belacan paste to the pan and stir-fry for another minute, ensuring it’s well combined with the aromatics. Be careful not to burn the paste; reduce the heat if necessary.
Step 4: Stir-frying the Kangkung
Add the chopped kangkung to the pan and stir-fry for 2-3 minutes, or until the kangkung wilts slightly and retains its vibrant green color. Avoid overcooking, as this will make it mushy.
Step 5: Seasoning and Serving
Season with fish sauce (if using), salt, and a pinch of sugar to balance the flavors. Stir well to combine. Taste and adjust seasoning as needed.
Serve your Kangkung Belacan hot with steamed rice. It’s a fantastic side dish or a simple yet satisfying main course. Enjoy!
Tips for the Perfect Kangkung Belacan:
- Fresh Ingredients: Using fresh kangkung is key to achieving the best flavor and texture.
- Don’t Overcook: Overcooked kangkung will be mushy and lose its vibrant green color. Aim for a slightly wilted texture.
- Adjust Spiciness: Adjust the amount of belacan and chilies to your preferred level of spiciness.
- Balance Flavors: Use salt and sugar to balance the savory and pungent flavors of the belacan.
This recipe is perfect for beginners and experienced cooks alike. Try it out and impress your friends and family with this classic Malaysian dish! Let me know in the comments how your Kangkung Belacan turns out! Remember to share your culinary creations using #KangkungBelacanRecipe!
