Kangkung (or sometimes spelt as Kangkong) is known to the western world as water spinach, water convolvulus or morning glory. We called it kōng xīng cài, which literally means hollow vegetable in Chinese. It is a semi aquatic vegetable and is incredibly easy to grow, hence the popularity within Asia amongst the Chinese, Malay, Thai etc. Some of my favourite hawker dishes such as Prawn noodles soup and Rojak, uses this as a topping or ingredient which contribute a refreshing crunch to the otherwise, deep, rich flavours.
One of my favourite way of cooking this vegetable is to stir fry them gently in a punchy belacan sambal. This is incredibly simple and easy while the end result is a wonderfully satisfying crunchy dish, enveloped with gutsy, full flavoured sauce. Along with the spicy kick from the chilli, this is just so, so tasty!
If you were to ever come across this delicious vegetables in the shop, you must give this a go.
300g kangkung (water spinach/water convolvulus), washed
1 tbsp blachan/belachan (shrimp paste), toasted in a dry pan
2 tbsp dried shrimps
3 cloves garlic
4 fresh red chillies
2 tbsp sunflower or vegetable oil
Cut the kangkung into 2.5 cm lengths.
kangkung and stir-fry for another 2 minutes. Add the water and cook for another minute before transferring to a clean plate and serve immediately with some steam rice.
|Kangkung Blachan/Belachan (Stir-fried Water |
Spinach With Chilli and Shrimp Paste)