Kangkung Belacan with Petai (Stinky Bean)
75% asli · Malaysian / Singaporean
A regional variation of Kangkung Belacan that incorporates petai (stinky beans), adding a unique, pungent, and slightly bitter flavor profile that complements the spicy shrimp paste. This version is popular in certain parts of Malaysia and Singapore.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Water spinach (kangkung)500g
- Petai (stinky beans)1 cup, pods removed
- Belacan (shrimp paste)1 tbsp
- Red chilies5-10
- Garlic3 cloves
- Shallots2
- Vegetable oil2 tbsp
- Saltto taste
- Water2 tbsp
Langkah
- 1
Wash and trim the kangkung. Cut into sections.
- 2
Prepare the petai by removing the outer skin and separating the beans.
- 3
Pound or blend the belacan, red chilies, garlic, and shallots into a coarse paste.
- 4
Heat vegetable oil in a wok over medium-high heat.
- 5
Add the belacan paste and stir-fry until fragrant, about 1-2 minutes.
- 6
Add the petai beans and stir-fry for 1-2 minutes until slightly softened.
- 7
Add the kangkung to the wok. Stir-fry quickly for 2-3 minutes until the leaves begin to wilt.
- 8
Add salt and 2 tbsp of water. Continue to stir-fry for another 1-2 minutes until the kangkung is tender-crisp.
- 9
Serve immediately.
