KangKung Belacan

Ingredients:

2 tbsp oil1 onion, shredded

1 red chilli, shredded

500g kangkungSeasoning

2 tbsp belacan sambal

1 tsp light soy sauce

1 tsp sugarSambal Belacan

100g dried prawns, soaked, chopped

100g red chillies, ground

100g chilli boh

50g garlic, chopped

100g shallots, chopped

1 cm belacan

1 tbsp sugar

1 tsp salt

½ tbsp light soy sauce

1 tsp chicken stock granules

Instruction:

Heat up wok (without oil) and stir fry dried prawns until fragrant, dish up. Then stir-fry belacan until aromatic and form into powder. Dish up.

Heat up oil, sautè chopped garlic and shallots until fragrant. Add in red chilli, chilli boh and stir-fry until fragrant. Lastly add in belacan powder, dried prawns, seasoning and fry until aromatic. Dish up.

Heat up oil, sautè onion until fragrant. Add in sambal belacan and stir-fry until aromatic. Add in red chilli, kangkung and stir-fry at high heat until well mixed. Dish up.

Crusine: Malaysia