A flavorful and spicy dish that is popular in Southeast Asian cuisine. Water Spinach, also known as, Kang Kong, is stir-fried in belacan for a pungent yet savory taste, and in dried chilli to add the spicy kick. Enjoy together with steamed rice and other side dishes.
prep time
cook time
ingredients
For belacan sauce, chop the soaked dried shrimp and add into a mortar with reserved ¼ cup water from soaking.
Add belacan, sliced shallot, garlic, and dried chilli. Mix and grind until well-combined. Set aside for 15 mins.
Add 1 ½ tbsp vegetable oil to a saucepan over medium heat and add sauce mixture. Fry about 5-8 mins till fragrant and be careful not to burn it. Set aside.
Heat the saucepan with 3 tbsp of oil till smoked. Add ginger and stir for 5-10 seconds and add belacan sauce and McCormick Garlic Pepper Seasoning. Cook for another 10 seconds and add water spinach.
Bring heat up to the highest flame and give a quick toss. Add sugar and taste if more salt or McCormick Garlic Pepper Seasoning is needed.
