What is
Kangkong? Kangkong is in Malay Language but
for English Language can be known as water spinach. It is one of the much acquainted
green leafy vegetables used in the South and South-East Asian cuisine.
Botanically
this fast-growing leafy vegetable belongs to the Convolvulaceae (known commonly as the bindweed or morning glory family
that have about 60 genera and more than
1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs,
and also including the sweet potato and a few other food tubers but
has no resemblance to spinach.
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| Picture from Google |
Nutritional Value of Kangkong is a good source of Iron and Calcium and Also Contains
Magnesium, Phosphorous, Manganese, Copper, Vitamins C and K, And Zinc.
Scientific
name: Ipomoea Aquatica Forsk.
Health Benefits of KangKong
Reduces
Cholesterol
Anti-Diabetic
Treatment
of Jaundice and Liver Problems
Protection
against Heart Diseases
Useful
in treating Anemia
Treatment
of Indigestion and Constipation
Boosts
the Body’s Immunity
That’s
all information about kangkong. Now, we will focus on the recipe. Kangkong Goreng Belacan is usually a common dish that is
served either for lunch or dinner at home in Malaysia. I think the most popular
way is to stir-fry with shrimp paste and chilies. I just love a bit of spice in
this dish to go with plain boiled rice and some fried fish. Belacan is made from fermented ground
shrimps. It has pungent flavor and it’s one of the must have ingredients in the
Malaysian kitchen. To make this dish, it doesn’t require a lot of effort at
all. Let’s check it out!
Ingredients:
300g
water spinach
Salt &
sugar if needed
2
tbsp sweet soy sauce
Spice
paste:
6 red
chilies (more or less, for heat)
4
garlic cloves
2
shallots
1 tsp
belacan/dried shrimp paste
2
Tbsp dried shrimp (udang kering) / anchovies
Method:
Put
the spice paste ingredients in a food processor or pestle and mortar, grind
until half smooth.
Put
the oil in a wok over medium-high heat, add the spice paste, sweet soy sauce
and cook for 3-4 minutes or until fragrant. Add water if it too dry.
Add
the water spinach, stir and mix well. Cook about 2-3 minutes or until wilted
and taste for seasoning. Serve warm. Kangkung is best eaten with a slight crunch.
Done!!
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