Stir-Fried Kangkung in Sambal Belacan 马来风光

材料：

- 2 大匙油

- 1粒洋葱，切丝

- 1条红辣椒，切丝

- 500g 蕹菜

调味料：

- 2 大匙马来栈三巴

- 1 小匙生抽

- 1 小匙糖

马来栈辣椒做法：

- 100g 虾米，浸软，剁碎

- 100g 红辣椒，打烂
- 100g辣椒糊

- 100g葱头仔，剁碎

- 50g蒜米，剁碎

- 1cm马来栈
- 1小匙盐

- 1/2大匙生抽

- 1小匙鸡晶粉

做法：

1. 虾米放进干镬里炒香，盛起。另将马来栈炒成香及粉状，盛起。

2. 烧热油爆香蒜米和葱头仔茸，加入红辣椒和辣椒糊炒香，再加入马来栈、虾米和调味料拌炒至香即可。

Ingredients:
- 2 tbsp oil
- 1 onion, shredded
- 1 red chilli, shredded
- 500g kangkung

Seasoning:
- 2 tbsp belacan sambal
- 1 tsp light soya sauce,
- 1 tsp sugar

Method:
1. Heat up oil, saute onion until fragrant. Add in sambal belacan and stir-fry until aromatic.
2. Add in red chilli, kangkung and stir-fry at high heat until well-mixed. Dish up.

Sambal Belacan:
- 100g dried prawns, soaked, chopped
- 100g red chillies, ground
- 100g chilli boh,
- 50g garlic, chopped
- 100g shallots, chopped,
- 1 cm belacan
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tbsp light soya sauce
- 1 tsp chicken stock granules

Method:
1. Heat up wok (without oil ) and stir-fry dried prawns until fragrant,dish up. Then, stir-fry belacan until aromatic and form into powder. Dish up.
2. Heat up oil, saute chopped garlic and shallots until fragrant. Add in red chilli, chilli boh and stir-fry until fragrant. Lastly, add in belacan powder, dried prawns, seasoning and fry until aromatic. Dish up.

** Recipes by Alan Kok & Bryan Ong "Hawkerrs' Fair Simplied",2003