RECIPE #1 KANGKUNG BELACAN

KANGKUNG BELACAN
  
INGREDIENTS :

1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar
salt
*2 tbsp dried shrimp
*3 tbsp or to taste, chili paste
*6 shallots, peeled
*4 cloves garlic, peeled
*2 tsp of D'LACAN
      [Items  in * to be ground or blended]

Cook's Note : Kangkung [also spelt Kangkong] is Water Convolvulus, or more commonly called Water Spinach or Hollow Spinach. In China, it is known as Ong Choy, India as Kalmua, and Thailand as Pak Boong.

        To Prepare :

Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid
Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn!
Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty]
Stir-fry on high heat, about 2-3 mins
Dish onto a serving dish while it is still quite crisp and serve hot immediately