Masak - masak Melayu ~ Kangkung Belacan.

In this easy recipe you can opt to use real belacan or the powder one by Maggi. I used powder belacan to save trouble of roasting the real one over the fire.

Ingredients:
1. 1 stack of kangkung, get rid of the hard stem. You might consider slitting open the soft stem too. Using a pair of kitchen scissors help make life easier.
2. Garlic, 5 cloves, chopped fine
3. A handful of udang kering /dried shrimp, soaked in warm water, pounded
4. Oil, 2 tbs
5. Maggi belacan powder, 2 tbs (in picture) / 1 cm2 belacan, roasted till “fragrant” (no, it’s the opposite actually. It stinks…) then grounded
6. 1 red chili, chopped or pounded
7. Pinch of salt

Preparation:
1. Heat oil in wok, toss in dried shrimp, chili and garlic. Stir till fragrant, careful not to burn the garlic.
2. Toss in the kangkung and add the belacan (depending on how much you want actually). Stir till the vege wilt slightly.
3. Add salt in accordance. Off gas.

Too much belacan powder will make the dish bitter and salty at the same time, what more with the peculiar smell.