Malaysian Kangkung Belacan (Spicy Water Spinach)

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Malaysian Kangkung Belacan (Spicy Water Spinach)
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Directions
Serves 3.

Kangkung, also known as water spinach or water convolvulus, has long narrow leaves with thin stems. Kangkung grows wild in Malaysia wherever there is water (and thus is also called "swamp cabbage"), and Malay farmers pick it alongside rice fields. There are many varieties of kangkung and they do not taste or look like our regular western spinach. They can be found in Chinese supermarkets, sold as ong choy or Chinese watercress. They wilt easily and lose their texture, so it is best to cook them as soon as possible after purchase.

Kangkung belacan is served at food courts, restaurants, and even at upscale hotel restaurants as it has become an iconic vegetable preparation in Malaysia.

Process Spice Paste ingredients to a coarse paste.

Heat 1 tablespoon oil in a wok or skillet and sauté Spice Paste for about 5 to 6 minutes, till fragrant, adding 1 to 2 tablespoons oil if needed. Add ground coriander and turmeric and stir for another ½ to 1 minute.

Add soy sauce and tamarind juice and stir for about 1 minute.

Add kangkung and stir for about 4 minutes, turning the leaves over often (using tongs) and coating well with sauce, till leaves wilt and become bright green with stems still retaining their crispiness.

Add salt if needed.

Ingredients
Spice Paste:

¼ cup sliced shallots and onions
1 heaping tablespoon sliced garlic cloves
½ teaspoon sliced fresh or frozen and thawed galangal or fresh ginger
1 to 3 fresh red chilies, (cayenne, Fresno, jalapeno, Serrano, Thai, or cherry), sliced
½ teaspoon dried shrimp paste (belacan), toasted at 400°F for 15 minutes; or 1 heaping teaspoon dried whole shrimp, soaked in hot water for 10 minutes to soften and then drained
¼ cup water
2 to 3 tablespoons cooking oil
¼ teaspoon ground coriander
⅛ teaspoon turmeric powder, or 1/2 teaspoon chopped fresh or frozen and thawed turmeric root (1/4 to ½-inch piece)
1 teaspoon regular soy sauce
1 tablespoon tamarind concentrate or tamarind juice extracted from pulp
1 small bunch (about 6 to 8 stalks with leaves; 8 ounces) kangkung (water spinach), bottom stems trimmed about 1 to 2 inches and washed in water, swirling a few times to remove and dislodge dirt and sand
Optional: ⅛ teaspoon salt
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