KANGKONG NYONYA STYLE (Spicy water spinach stir fry flavored with chilli and shrimp paste)

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KANGKONG NYONYA STYLE
(Spicy water spinach stir fry flavored with chilli and shrimp paste)

The name Kangkung is the Malay word for water spinach or water convolvulus, a tropical semi-aquatic plant grown as a leaf vegetable found in parts of Asia and Southeast Asia.
Kangkung  is a hollow stemmed green with a rich, almost nutty taste is called kangkong in Malaysia and Indonesia. Sauteed with flavoring paste of chilly, shallots, garlic and shrimp paste, it  personifies the Nyonya way of cooking.

Ingredients
1.Tamarind pulp - 3 tbsp.
2. Kangkong - 1 medium size (370 g) cut  into  3 inch lengths
3. dried shrimp paste (belacan) - 1/2 tsp roasted
4. shallots - 3 chopped
5. Holland chillies - 1 to 3
6. sweet soybean paste - 1tbsp (optional)
7. peanut oil - 2 tbsp.
8. soy sauce - 2 tsp
9. salt to taste

Preparation
1. Clean the kangkong and dry it in a salad spinner or set them aside to dry.
2. Blend the shrimp paste (belacan), shallots, garlic, chillies and sweet soybean paste in a food processor add little water to make the paste.
3. Heat oil, add paste and saute. Keep the heat low. Cook the paste until the oil separates for 5 to 7 minutes.
4. Add the kangkong , tamarind extract and soy sauce. stir well combine with the paste. Heat should be raised high and begin to stir fry vigorously for 3 to 4 minutes. Add salt to taste. ( The dried shrimp paste, sweet soybean paste and soy sauce may provide enough saltiness)
5. Serve hot with rice or coconut rice (Nasi Lemak).

Note.
Sweet soybean sauce - is a thick , dark brown Chinese sauce made from wheat flour, sugar, salt, mantou flour and fermented yellow soybeans. You can get this in the Chinese stores.


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