I was out of idea on what to cook the other day, as I was almost out of groceries. There were only some kangkung (water convulvulous) in my refrigerator along with some chicken fillets. I didn’t really want to eat them, though. Didn’t really have the appetite for some veggies then.
Want not, but waste not. So I decided that some kangkung belacan would do the trick.
1 small piece of belacan (shrimp paste)
Chicken fillet, cut into small pieces (you can also use shrimps, beef or even squids)
Here’s how you make kangkung belacan 😛
Pound some belacan (shrimp paste) with shallots, garlic as well as chilli.Â In my case, I just smashed them with my butcher knife, cuz I don’t have the pounder.
SautÃ© the pounded belacan mixture into the wok along with some chicken. When the chicken is cooked, add in the kangkung. Cook the kangkung til it’s soften, and serve with white rice. 😀
Yield: 1 serving
Preparation time: 15 minutes
Cleffairy: Cooking needs not be complicated. 😀
ps: One might be wondering why my blog is turning into somewhat a recipe dump. But in truth, I’m just taking a break from blogging. 😀 Original programs will be resumedÂ pretty soon, when I’m not so busy with work.