Title: Stir-Fried Greens With Belachan
Categories: Malaysian
Yield: 1 Batch
10 oz Kangkung, spinach, or Sabah
-vegetable (300 g)
2 Red chilies; sliced
2 Shallots; peeled and halved
1 cl Garlic; peeled and bruised
1/2 ts Belachan (dried prawn
-paste)
1 tb Oil
1/2 ts Salt
Wash, drain and coarsely chop the kangkung or spinach. Alternatively,
pinch off the tough stems on the Sabah vegetable and cut into 5 cm
(2") lengths.
Grind the chilies, shallots, garlic, and belachan to a coarse paste.
Heat the oil in a wok and stir-fry the ground mixture for 2 to 3
minutes or until fragrant. Add the vegetables and stir-fry briskly
for another 5 minutes until the vegetables are wilted and just
cooked. Season with salt and serve.
