Kangkong Belacan is famous menu in any Chinese or Thailand restuarants. Kangkong is water spinach while belacan is shrimp paste Wahat make this vegetable tasteful is the shrimp paste and dried chili blended together. It's a simple dish yet satisfying. You can add some fresh shrimps is you. Perfect with rice. If I cook this at home I just ate it with rice and there no need for other side. Good enough and yo will really enjoy this..If you want it hot then add some bird's eyes chili.
KANGKONG BELACAN500 g of kangkong. Separate leaves from stem. Cut stems to reasonable bite sizes1" of belacan (shrimp paste)5 bulbs of shallots150 g shrimps4 to 8 red chillis (remove seeds if you want the dish to be less spicy)4 tablespoons of cooking oil (preferably palm oil)MethodPrepare belacan mix as follows. Pound belacan, dried shrimps, shallots and chilli in a mortar pound / blend them.Heat oil in wok till smoke appears from wok. Add oil (which should be heated up substantially). Add belacan mix and stir quickly whilst reducing to medium heat. Do not burn the belacan mix. Add shrimps and fry till shrimps changed colorOnce belacan mix is fragrant and slightly brown, increase heat to high and add kangkong. Stir briskly and add a little water (from the water used to soak dried prawns) if the dish is too dry for your liking. Once kangkong is slightly limp, it is ready for serving.
I usually do not add any seasoning as the belacan and dried shrimps are quite salty in itself