This Quick Style Kangkung Belacan is a twist on a popular Malaysian stir fry made simpler and quicker. Just as delicious with a bowl of rice.
The ever popular Kangkung Belacan needs no introduction. It is a well loved perennial Malaysian stir fry that is absolutely delicious. The cooking itself takes only a few minutes but it does require pounding or blending a spice paste. This can sometimes be a deterrent when you are in a pinch. Thankfully my Mom have you covered.
Busy and Lazy Days
We all have one of those days when we are either running short on time or we simply do not feel like pulling out the blender to make a spice paste. I guess Mom must have had one of those days when she came up with this brilliant idea of a Quick Style Kangkung Belacan. It was easy and took no time at all to prepare. Best of all, it was just as tasty.
As such, I would often do it this way myself. With this recipe, there is no excuse not to use up some of that good ol’ belacan on the kangkung. 😉
Some Alternatives
You can also add some hae bee (dried shrimps) if you like or keep it simple as is. There is no need to toast the belacan ahead of time because it will be stir fried until fragrant in the wok. No worries if your belacan is already pre-toasted. It would also work for this recipe. Simply stir in a teaspoon of that toasted belacan after adding the garlic to the wok or pan.
Always make sure your kangkung is well washed and drained. A soggy vegetable stir fry is not a good thing. It should be nice and dry with lots of wok hei (breath of wok).
Be light handed when you salt this dish as belacan itself is already quite salty. You probably may not need to add any more salt if you are cooking a smaller batch of vegetables.
Similar Products Used in Making This Quick Style Kangkung Belacan
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Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula
Quick Style Kangkung Belacan
Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 2 red chilies (seeded and cut into pieces)
- ¾ inch cube belacan
- 1 lb kangkung / water spinach, cut into 3 inch lengths (450g)
- Salt to taste
Instructions
- Heat a wok or large fry pan. Add vegetable oil followed by garlic, red chilies, and belacan. Stir fry for 2 to 3 minutes or until belacan is fragrant.
- Add kangkung/water spinach and salt to taste. Stir fry for another 3 minutes or until vegetables are wilted and cooked.
- Turn off stove and transfer vegetables to a plate. Serve immediately with steamed rice.
Nutrition
Best Serving Suggestions
This tasty Quick Style Kangkung Belacan is best eaten as soon as it is out of the wok with a bowl of rice. Do give it a try.
Hi Linda, You need 3/4 inch belacan for the Kangkung belacan recipe. Is thuis equal to 1 tablespoon belacan?
It is about 2 teaspoons of toasted belacan.
Hi Linda
Can you please advise me, if I were to add Hae Bee, do I fry it together with the minced garlic, chillies and belacan?
Thanks
Yes!