serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Home Cooked
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 tbsp dried shrimp, soaked in boiling water for 10 minutes and drained
- 3 garlic cloves, roughly chopped
- 1 eschallot, peeled and sliced
- 1 bird's eye chilli, thickly sliced
- 1 large red chilli, thickly sliced
- 2 cm square belacan, toasted
- 3 tbsp vegetable oil
- 1 bunch kangkung (water spinach, ong choy), washed, trimmed and cut into 7 cm lengths, stems separated
- salt and sugar, to season
- 1 tsp cornstarch mixed with ¼ cup cold water
- steamed rice, to serve
Instructions
- Combine the dried shrimp, garlic, eschallot, chillies and belacan in a mortar and pound to a coarse paste.
- Heat a wok over high heat and add the oil. Add the paste and toss for a minute until very fragrant. Add the stem portions of the kangkung and toss to combine for about 30 seconds, then add the leaf portions and toss for a few seconds until just wilted.
- Taste and season with salt and sugar if needed, then add a little of the cornstarch mixture to thicken any juices. Transfer to a serving plate and serve with rice.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Home Cooked
