kangkung (water spinach or water convolulus) is cheap and aplenty in malaysia. in some chinese temple, for example the kek lok si temple in penang, kangkung is used to feed tortoise. when you see kangkung you tend to think of the tortoise. ask any malaysian! no joke!
but there is no denial that when kangkung is fried with belacan and chili, it's a real treat to the appetite. it originated as a malay dish but now anyone in malaysia know how to prepare this dish. usually serve with warm rice.
ingredients
100gm dried prawns, soaked and pounded
300gm kangkung (can be replaced by any green leafy vege of your choice)
3 shallots
2 cloves of garlic
one small piece of belacan
2 red chilies
1. pound the dried prawns, shallots, garlic red chilies and belacan.
2. heat the wok with some oil, and placed pounded material insider. fry until fragrant.
3. put in kangkong and stir fry until cook. add some water and salt to taste.
4. ready to serve
this recipe is good for both lunch and dinner. sometime malaysian stalls serve this as breakfast with nasi lemak.
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