Kang Kong Belachan
Fried Water Convolvulus with Belachan Paste
makes 4 to 6 servings
450 g or 1 pound water convolvulus
(kang kong)
20 g or ½ ounce dried shrimps,
soaked in hot water
4 red chillies
4 shallots, peeled and cubed
3 cloves garlic, peeled
3 dried chillies, soaked in hot water
¼ tablespoon belachan
Salt, optional
3 tablespoons oil
1. Remove the roots of the water convolvulus. Then divide
the stems and leaves. Cut them into 8-cm or 3-inch lengths.
Soak all the vegetable in a large bowl of water to loosen
any grit.
2. Meanwhile, pound or grind the dried shrimps, the fresh
red chillies, shallots, garlic, the dried chillies and belachan.
The paste does not have to be extremely fine. Season
with salt.
3. Heat a sauté pan and add the oil. When the oil is
glistening, add the spice paste and fry over low heat until
fragrant. Remove the stems and pat dry. Toss into the pan
and fry to soften. Repeat with the leaves. Continue to fry
until the vegetable and paste are slightly crisp. Transfer
to a plate and serve.
This dish uses the basic
rempah titek mentioned on
page 26.
In fact this dish is sometimes known as
kang kong masak titek.
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