Kangkung Goreng Belacan
Well guys, after all this cooking disaster that I've made in my kitchen, I think I should take a short break for now *yipeee*...but before that, I must clear away all excessive items that has been stored in my fridge as we won't be around for almost 5 days starting tomorrow. Here is my last entry before I start on my holidays, looking forward to it.... *jangan jeles haaa* :p
Kangkung Goreng Belacan (Stir Fried Kangkung with Belacan)
I Need:
2 bunch of kangkung (water convulvulus), wash & pluck
2 tbsp dried prawns, soak, drain & pound
5 shallots, pound coursely
4 cloves garlic, pound coursely
2 tsp belacan (shrimp paste), pounded
2 tbsp dried chilli paste
4 chilli padi, cut
3 tbsp oil for frying
Sufficient water
How To:
1. Heat oil on pan & fry all the pounded ingredients and chili paste till aroma.
2. Put in chili padi & some water, let it bubble gently but before the boiling point, add in the kangkung & stir well.
3. Serve it hot.
Kangkung Goreng Belacan (Stir Fried Kangkung with Belacan)
I Need:
2 bunch of kangkung (water convulvulus), wash & pluck
2 tbsp dried prawns, soak, drain & pound
5 shallots, pound coursely
4 cloves garlic, pound coursely
2 tsp belacan (shrimp paste), pounded
2 tbsp dried chilli paste
4 chilli padi, cut
3 tbsp oil for frying
Sufficient water
How To:
1. Heat oil on pan & fry all the pounded ingredients and chili paste till aroma.
2. Put in chili padi & some water, let it bubble gently but before the boiling point, add in the kangkung & stir well.
3. Serve it hot.
11 Comments:
Ni nak habak skit...sepeninggalan cheq sat, depa sma jaga dighi elok2 naa...*lap2 ayak mata kaseh* dok usah nakai-nakai, sat kang cheq balik cheq bawak batu belah batu bertangkup buat ganti batu lesung yang ada tu naaa...dah ghamai oghang dok compleing: balik2 muka batu lesung, balik2 muka batu lesung. Tu ja..ingat cheq pesan jgn kedegak, jaga blog sendighi jgn jadik bai jaga sudah naaa...
Tatatititutu & assalamualaikum..
hahaha...sedap nyer sotong goreng tu. kat sini the squid is not fresh lah. anyway you have a good vacation okay.
Waaa...Nissa nak berangkat eh *kesat airmata duyung*. Terima kasih lah kerana sudi memasakkan kangkung and cumi goreng untuk kita2 yang tinggal ni. Jadi lah..
Tu lesung batu sapa nak basuh tu..
Have a nice vacation nissa! Balik tau..jangan tak balik..
aiseh makcik nissa..dapur hang ni bila lagik nak beasap ah?..hehe...cek dah lapor ni..hehe
ur kangkung belachan tu buat air liur i meleleh lah... and ur cup cakes tu soooo tempting!! geram i...
kak kak, long time no "hear". went on holiday?? tell u one bad news lah. i tried the roti jala and it was unsuccessful *sobs* dunno why i cant seem to make the lacy patterns. the moment i spoon the batter onto the griddle, the whole thing cooks very fast and it was impossible to shape the pattern! the thing is, i already used the smallest fire. actually whats the purpose of using the pandan leaves? i couldnt get so i didnt use it. does it affect the way u do the pattern? and in yr recipe u stated to use some water if the batter is too thick. what is suppose 2b the right consistency? b4 i added water, it was really thick, so i added about 100ml (1 small cup) of water. but it doesnt make things easier. i still CANNOT shape the pattern!! ended up, i made them like pancakes, just round shape without the pattern. i juz dunno how to do it, its so frustrating =(
evan
(bossacafez.blogdrive.com)
This comment has been removed by a blog administrator.
kak, the roti jala, u used the scoop rite? the one with many holes at the bottom? u didnt mention that...but i supposed u use that rite? its funny how the most important part of your photo is blurred, and u didnt mention abt using the scoop. u just said to "quickly swift over heated griddle in circular motion to make lacy patterns". but if you're using the scoop, u won't hv to do the part u mentioned. i hope u r not deliberately keeping it from us? i hope not.
masa si nissa ni lum balik balik lagi ke dari gi pasar..hehehe. meh sri and kak za..or sesapa yang nak joyen..kita nyanyi lagu ni to the tune of katak oh katak eh..ahaks..
nissa oh nissa, dimana engko pergi
macam mana kita tak cari
sebab perut lapar
sebab perut lapar
CHAAAKKKK!!! ehehehe..
aparaa korang ni..bukan nya nak tolong aku angkat ini batubelahbatubertangkup, berat wooo..tu sbb lama tak timbul.sik tenggelam jer...
Evan, sorry to keep u waiting. Yup I'm using e yellow scoop with many holes, hope u understand that. As for e style of doing it, u just need to scoop e batter, straight away turn e scoop round & round till it looks like a lacy pattern (easier say, more like a spider web). As for e blurred photo, sory i just can't help it as my hands r too busy w e shaping & on e other hand w my cam, therefore it turn out blurr. As for e batter, e constituency is just like an evaporated milk, but if u find it too dilute, just add abit of flour to meet the right constituency, thats what I've been doing. If u find e batter is lumpy, u just need to blend it with food processor so it will even. Cooking is a process of trial-and-error, don't despair as u sure can do it!
Panjang melebar citer ni..sedih plak tu, cam citer bawang putih bawang merah..
(balas lagu seri & rosma, smbil petik gitar karen..greenngg3x)
rosma dan seri
kenapa kecoh sangat
jgn ku-atir dan bimbang
chip nissa sudah mari
Wah,wah..*cekakpinggang ala2 makdara* korang dok mengata aku naaa..tapi takpe, nnti chip kasik satu entry baru, best punya...tunggu tau.
nope kak, the thing is, u didnt mention u used the scoop, thats the thing. if you mentioned that in yr posting, then i wouldnt hv to wonder why its impossible to shape the pattern. imagine, if u didnt use the scoop, would u still be able to do the swirls by moving the griddle around? no rite?
anyway kak nora got it for me, so i'll be meeting to get it from her.
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