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Cook: Kangkong Belacan | July 18, 2012

I’ve 2 bunches of Kangkong (water morning glory) in my fridge that I bought maybe 2 weeks ago. Uh huh… Thank goodness they are not wilted; I would hate it if I have to dispose any food. I had been thinking of cooking them with belacan (shrimp paste) but never looked up the recipe, until today.

I googled and clicked on High Over Happy and tried her recipe, substituting yellow onion and lemon juice for shallots and lime juice respectively. I honestly did not bother to cut or pick the leaves nicely. I was darn hungry and had no patience to do that, so I cut the vegetables in 3 parts and throw away 3 inches of stems from the roots. Dump the cut Kangkong in the pan and let them simmer for 5 minutes. I think the whole process took me 20 minutes and when my rice was cooked, boy was I so happy to tuck into my late lunch.




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