Serving: 2 – 4 pax (with rice)
1. Wash and break kangkung to desired pieces.
2. Heat oil in a pan or wok.
3. Stir in dried shrimp and anchovies till fragrant.
4. Slow the fire and stir in chilli padi and belacan till fragrant. Make sure belacan “melted” (blend in with the rest).
5. Stir in kangkung at high heat. Sauce will build from water content of kangkung. Continue stirring.
6. Add water and let it boil.
7. Add corn starch to thicken the sauce.
8. Ready to serve plain or with rice.
Kangkung Belacan is a Malay recipe popular in Asian countries. Other than the Malays, Kangkung Belacan is also popular amongst other races. Kangkung Belacan is being served at Chinese restaurants by the name “Malay Glory” (Ma Lai Fung Gong) usually to go with rice.
In English, kangkung is referred as water convolvulus, water spinach, water sweet potato, swamp cabbage, swamp morning glory or tropical spinach. Kangkung is common in Asia and easily available regardless of season or weather. So it is cheap too! 1 bunch of kangkung is selling around RM1.
When preparing kangkung, I recommend breaking it to small pieces about 1 to 2 inches of stalk with 1 or 2 leaves attached. To save work you can also use knife to cut a whole bunch together from root up – about an inch each cut. However, you will find half a plate of tough kangkung stalks left behind in the end – nobody likes it that way (or so I assumed).
Belacan is a Malay variety of shrimp paste. Belacan recommended for this Kangkung Belacan recipe should be the solid chocolate-coloured block type. This Kangkung Belacan recipe doesn’t work with the pinkish type of belacan. Note that belacan gets burned easily and causes bitter taste to the dish therefore be extra careful not to burn it when cooking. Remember to crush (flatten) it before cooking.
Belacan should give a salty taste so other seasonings can be excluded. If you added too much belacan, add more water to make more sauce – that will take away some of the saltiness. If you add too little belacan, add some salt to tweak the taste instead of adding more belacan.
Cooking Kangkung Belacan requires fast movement. Well, stir fry dishes normally needs some speed when fire is on. Make sure all ingredients are ready before you start the fire. With all the careful instructions and tips, I’m sure you can cook a successful dish of Kangkung Belacan! Happy cooking!
Cannot omit the dried little shrimp right? For it gives the unmistakable fragrance for Kangkung Belacan, well at least in my opinion! :p
If possible add more chillies then it would be so damn hot and spicy!
where can i buy belacan? thanks
Dr. Richard Espeno, belacan is available at most supermarkets (Carrefour, Tesco, Giant), minimarkets and Indian/ Malay sundry shops. remember to get those dark chocolate colour, block type. Sometimes also referred as “belacan kering” (dry belacan).
Tekkaus, agree with you that dried shrimp shouldnt be omitted in fact the dish tastes better with crushed dried shrimp that blends well into the belacan sauce