Shake off any excess flour mixture before placing the chicken pieces into the wok. Give the chicken mixture a stir before frying.In a wok, pour 1 bowl of oil and turn the heat up to high.After marinating, remove from the fridge and allow to stand at room temperature for half an hour. Wrap the bowl in cling film and place it in the fridge to marinate for 4-6 hours or overnight (preferable), giving it a stir midway.Then add the flour mixture to the chicken pieces and mix well until evenly coated. In another bowl, add plain flour, potato flour, rice flour and baking powder and mix well.Here are just some examples of other dishes you can serve kangkung belacan with. It can also be served with noodles, there really are no hard and fast rules. Kangkung belacan is traditionally served as a side dish with rice, along with other dishes like curries and stews or other stir-fries.
MALAYSIAN SHRIMP PASTE HOW TO
Kangkung belacan ingredients: red chillies, onion, garlic, shrimp paste, dried shrimp How to Serve Kangkung Belacan We only need onion, garlic and chilli for flavour, besides the oil, salt and water. If you don’t use it up, that is.Īpart from the water spinach, shrimp paste and dried shrimp, the other ingredients for kangkung belacan are all commonly found. Store the dried shrimp in your freezer, the shrimp paste in your fridge, and you will have a supply for months and months. Shrimp paste can be found in the larger supermarkets here in the UK, and naturally, also in East Asian stores and online. While they can be used separately, they are complementary ingredients, like lemongrass and galangal, and are often used together for maximum flavour.ĭried shrimp is something you can easily find at East Asian stores and certainly online.
MALAYSIAN SHRIMP PASTE FULL
Shrimp paste and dried shrimp are chock full of umami notes and scream of the briny smells of the sea. What gives this ong choi recipe its depth is the combination of the aromatics and the use of both shrimp paste and dried shrimp (udang kering in Malay). So besides the kangkung, we’ve also mentioned shrimp paste. It’s absolutely delicious and something I should be publishing as a separate recipe, shouldn’t I? The Ingredients So instead of kangkung belacan, we have taugeh belacan (taugeh = beansprouts). However, I make this exact same recipe, by substituting beansprouts for the kangkung. You could use other greens like kale, spinach or pak choi, if you want to stick with a green vegetable. But these days, most Chinese grocers and supermarkets will stock it.Īnd it goes without saying that you can find it online, very, very easily. The actual cooking time is no more than 4-5 minutes.įor those of us who are no longer living in South East Asia, the most difficult part of this recipe is the sourcing out of the kangkung itself!Ģ0 years ago, finding kangkung in the UK could have been a bit of a hit and miss. It is a very easy recipe to make, and can be done in 15 minutes flat. Kangkung Belacan = Kangkung cooked with shrimp paste.īut of course, the belacan is only one of the ingredients we use. Click here to read more about shrimp paste. I’ve covered this in a separate post it is an essential ingredient in South East Asian cooking.
kung = the u is pronounced in the same way as the u in fur.kang = the a is pronounced as in the u in lung.Malay words are usually pronounced as they are spelled.
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