Kangkung, Kangkong or Ong Choy (通菜) is one of the most common and perhaps the cheapest leafy vegetable in East Asia and South-East Asia primarily found in the Sichuan, Cantonese, Vietnamese, Malaysian, Singaporean, Filipino and Indonesian cuisines. Preparation in these cuisines are nearly similar where it is simply stir fried or added on soups, like our today’s recipe where it is stir fried with a pungent and flavourful seasoning called Sambal Belachan.
Keeping a jar of Sambal Belachan in your fridge is quite handy, this flavourful seasoning can be used on any Asian vegetables and with a simple stir fry you have a simple yet flavourful dish like our recipe for today.
- In a wok add oil then sauté shallots, garlic and ginger. Cook in low heat until shallots are soft.
- Add the dried shrimps and continue to sauté until fragrant.
- Add the sambal belachan, tamarind paste and brown sugar then continue to cook for two minutes.
- Turn heat to high then add the kangkong stalks then sprinkle a bit of water to hydrate. Stir fry for two minutes.
- Add the leaves then cook for another minute again sprinkling a bit of water to rehydrate.
- Season with fish sauce then serve hot.