Kang Kong Belachan

Name: Kang Kong Belachan (Fried Water Convolvulus with Belachan Paste)
Ingredients: 3 tablespoons oil; 3 dried chillies, soaked in hot water; 3 cloves garlic, peeled; Salt, optional; ¼ tablespoon belachan; 20 g or ½ ounce dried shrimps, soaked in hot water; 450 g or 1 pound water convolvulus (kang kong); 4 shallots, peeled and cubed; 4 red chillies; 450 g or 1 pound water convolvulus (kang kong)

Fried Water Convolvulus with Belachan Paste

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Ingredients

450 g or 1 pound water convolvulus (kang kong)
20 g or

Side dish
Gluten-free
Pescatarian

Method

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.
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 sa