Kangkung, Water Convolvulus, Rau Mung, Morning Glory






For the S.E.Asian reader, I dont think this will need any introduction. Chuckle !

This is a South East Asia dish...cant tell for sure which country started this first or whatsoever. All I know is you can get it almost everywhere in S.E.A. be t Malaysia, Singapore, Thailand, Vietnam,Indonesia or ......you get what I meant.

Check Wikipedia for more info on this vegetable. There are 2 species that I know of land and water. The water base specie is thought to be tender and sweeter. The land specie.....tougher and more fibre.

I dont have a specific recipe to follow. Its all just from experience and watching others cooking it.
You will need
The vegetable of course - Kangkung
Dried Shrimp
Chilli
Belacan or prawn paste or here
Oil and Seasoning

Firstly, cut up the roots and then depending on how you want it. I usually leave them at about 6 inches in length as they will wittle once cooked. What am I talking about ? Cut them up into about 4 - 6 inches in length. There, isnt it better. Wash and drain.

Soaked the dried shrimp in running water for about 10 minutes. Drain and pound. Blend the chilli.

Heat up a pan or wok, chuck the belacan into the heated pan or wok and toast the belacan. Remove and set aside.

Using the same pan or wok, place a enough oil to sauteed the pounded dried shrimp till fragrant.

Add in the toasted belacan and blended chilli. Be extra careful now as the fume will make you sneeze....chuckle. Do adjust the amount to your taste.

Lastly, dump the kangkung and stir or tosses them till they are fully cooked. Adjust seasoning.

Dont think you will need salt or soy sauce as the dried shrimp and belacan is salty enough.

Till then

Enjoy !

Cheers !

Tag (s) , cooking, Recipe

17 comments:

Puspha said...

Wah!!!! Kangkung masak belacan. Damn good lah.

Chinky Chinese Chick said...

My favourite!!! Yummy!!! I can eat my rice with only ONE kangkung dish :p

mg said...

I'm craving for some kankong right now! There's a delivery next week in my local oriental shop.

boo_licious said...

Yum! I love kangkung belacan.

Wuching said...

eh! got here in australia too!

Sue said...

Eh, so easy to wash and cook kangkung? I don't like to buy it cos I don't know how to wash it as the stem's hollow. But that looks good :)

hoangtam/tt said...

lovely dish....just fyi...It's spelled "rau muong" you're missing an "o". ;)

*TT

Robin said...

hmm.. why call morning glory har?

got big purple flowers?

jadepearl said...

Wah...if you stay near my house, we can do some exchange coz me cook nasi lemak today leh! Your kangkung will go so well..delicious!!!

The Phosgene Kid said...

All right, ditch weed salad!

Do you have any good recipes for Samosas?

Tummythoz said...

Ma-lai-fung-kong (Direct translation Malay Glory). An all time favourite. Yummy!

Kristopher said...

delicious....

sometime there is worms hidding inside the kangkung stem but don care just eat lo....

fooDcrazEE said...

as i have said earlier - no intro needed for SEA foodie....chuckle. This dish will bring back a lot of memory to us all.

Thanx for the comment.

sHar0n said...

Mike, you're killing me with this dish!! It's definitely my favourite dish of all time.

Everytime I go back to Malaysia, my parents will definitely order this dish when we go out makan. They'll ask me everytime if I want to order this dish or not....

It's quite hard to get kangkung where I am. I can occasionally find this dish in some London restaurants, but outside of London, it's much harder to get come by. Guess I'll have to plan a trip down to London soon to soothe my craving!

5xmom ~chanlilian.net~ said...

The best and yet the cheapest vege. I especially love the stems, so crunchy.

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