93. Kangkung/Water Convulvus Goreng Belacan

• June
• 27

5:28 pm Home Cooking, Quick n' Easy, Vegetarian

I cooked these to go with previous dish, the Kalio Beef Tripe. I mentioned here that I usually would cook the same vegetable dishes, so I don’t really bother to put them up here.

But anyway, I decided to put this one up because I rarely, OK so I never, cooked water convulvus for a long time now. And I mean like a year now. Weird because when I go out and see that at a buffet counter, I would usually choose that one, especially if it is cooked this way.

This way meaning cooked with sambal belacan. Sambal belacan is a hot paste, usually eaten with raw vegetables together with rice and main dish like fish or seafood.

And, I fried these juicy chicken pieces, rubbed it with some curry powder, chilli powder, salt and tiny bit of tumeric, and then deep fry until just done. Let it sit for a moment, then sliced.

KANGKUNG/WATER CONVULVUS GORENG BELACAN
Ingredients

• One bg bunch of water convulvus, cleaned, cut into pieces
• 2 large onions
• 4 garlic pips
• 4 red chillies
• 5 cili padi
• 1″ piece of belacan/shrimp paste
• Salt and sugar to taste
• 4 TB oil
• Water as needed

Method

1. Pound the onion, red chillies, garlic, cili padi and belacan to a coarse mix. Then saute this with the oil until fragrant. Then add salt and sugar, not too much because belacan is already quite salty.
2. Don’t forget to add some water just to loosen the paste, let it boil a bit, then add the kangkung.
3. Use high heat to saute the kangkung, then adjust seasoning.
4. Take off heat, and ready to be served.