Our stuntman chef Steve Tartalia is sharing one of his favorite leafy green recipes: kangkung belacan, an Indonesian dish of stir-fried water spinach with terasi (fermented shrimp paste aka belacan).
Listen to the podcast here.
. 2 garlic cloves
. cayenne or sweet chili few slices
. terasi/shrimp paste 1/8 teaspoon approx
. pinch salt & white pepper
. cooking oil 1 or 2 tbl spoons
Prepare 1 bunch or 1 good portion kangkung:
.trim-throw away a bit off bottom of stems & rinse
. cut kangkung stems 2 to 3 inch lengths,
. cut leaves in half
. smash garlic & rough cut,
. cut few slice of chili cayenne or sweet
. 2 scrapes of terasi/belacan using box grater or, 1/8 teaspoon approx minced….
(so spreads evenly without clumping)
. Preheat wok or pan to blistering hot
. Oil in, garlic, stems, chili…in & toss toss
. Tears & pinch white pepper & leaves in
. Toss & add a tbl spoon of water.
. Check & add tiny pinch of salt.
. Toss toss and serve
* 1 minute approx cooking time total
**vegan alternative drop terasi add salt to taste or use javanese yellow bean paste
‘Tauco’ replacing shrimp paste 1 teaspoon & touch of water…very salty so no need added salt