Wednesday, June 15, 2005

kangkong blachan

i didn't eat vegetables as a child. a stubborn child.
but when i started eating them i loved crunchy kangkong in any fashion: adobo, in sinigang, or just steamed simply. when i found greenhouse grown kangkong water spinach, water convolvulus, at the Asian market, vivid green and no grit or mud i decided to try it in a new recipe, and am quite pleased to announce, the whole family ate it.
*sigh of relief.* #2son just requested less chili (told him, take a mouthful of rice sonnyboy! it's good! but he was unconvinced).
the original recipes called for dried shrimp and even more chilis. (i only had dried scallops but it turned out very well).

kangkong blachan from Shiok! by Terry Tan and Christopher Tan
9 oz. kangkong
1 tbsp. shrimp paste
2 tbsps. dried scallops, soaked for at least 3 hours, drained
2 red chilis
4 cloves garlic
4 tbsps. oil
2/3 cup water

cut off and discard 1 inch from kangkong root ends. slice stalks into 3-inch lengths, then rinse very well in a basin of cold water to remove any grit.
grind shrimp paste with dried scallops, chilies and garlic until fine (i used my mortar and pestle). heat oil in a wok over medium high heat and fry paste vigorously for 3-4 minutes until fragrant.
add kangkong and stir fry to 2 minutes, then add water and stir 1 minute more. serve immediately.

shrimp paste