Kangkung Belacan

Salut,

I've not eating kangkung belacan as often as before when I was working in Laos. Kangkung belacan or stir fried water spinach with shrimp paste quite popular vegetables dish in Asia and for other country like in Indochina, they called it morning glory. This Asian vegetables sometimes available in Asian grocery store and when they have this water spinach and they are looks fresh, I'm sure will get one. It was a big bunch of kangkung when I bought last week and I cooked it two times because we are just two at home. What a great meal we had, simple stir fried morning glory with rice, just like in the good old days.

KANGKUNG BELACAN
Serving for 2 person

Ingredients;

A small bunch of water spinach/kangkung (about 200g)
2-3 red chillies
1 shallot
2 cloves garlic
1 tablespoon dried shrimp
1/2 teaspoon shrimp paste

METHOD;

- Cut water spinach into 6-8cm segment and about 4-5cm of the lower end of the stalk. Clean and rinse water spinach properly, set aside.
- Using food processor or mortar and pestle, blend chilies, shallot, garlic, dried shrimp and shrimp paste into coarse paste.
- Heat some oil in a pan or work and fry garlic chili paste until fragrant.
- Add in water spinach and fry on high heat, season with salt and add a little bit of water if necessary and fry for a few minutes until vegetables are wilted.
- Served immediately with hot rice.

Bon appétit!

Jackfruit With Sago Pearl Sweet Porrigde

Bonjour,

Since I came back from holiday few weeks ago, until now I'm still in the mood to eat Asian food. I've made peanut sauce with rice cube, sweet Malay dessert and some other Asian dish. The sweet dessert that I made this afternoon was jackfruit with sago pearl porridge, we call it "bubur sago nangka" or "pengat nangka". I bought frozen jackfruit or "nangka" from Asian grocery store, even the jackfruit was not fresh but it still taste good though. For the sago pearls, I brought it from Asia but even here in the Asian grocery store, they has sells these kind of dried goods.

JACKFRUIT WITH SAGO PEARL SWEET PORRIDGE

Ingredients;

4-5 jackfruits, thinly sliced
1/2 cup sago pearls, wash and rinse
1 cup coconut milk
3 cups water
1/2 cup sugar
1/4 cup palm sugar

METHOD;

- In a medium saucepan, boil water and both sugar until sugar melted.
- Add the sago pearls and stirring frequently over low heat.
- Let the sago cook and simmer until sago becomes translucent, about 20-30 minutes. Stirring frequently.
- Once the sago are fully cooked, add in coconut milk and a pinch of salt.
- Add jackfruits, keep stirring and simmer for another couple of minutes.
- Serve hot or cold with ice cubes.
- This sweet porridge will get thicken as they cool.

Enjoy the sweet dessert!

Pandan Nasi Lemak

Hello,

A busy month has passed! Last week I came back from my home town where I spent 3 weeks for holidays. I felt the weather was a little bit sunny and hot but when it was raining for a few days, the temperature was just nice for me, just like here in Brittany.

This time my holiday it's all about food and meet up some relative which are some of them I haven't seen for quite long time. This holiday also means it's time to let go for a while or to forget all the food guilt and just enjoy the good food that I missed for so long.

Once arrived here, it won't take me that long to cook some Asian famous dish after my holiday and last few days, I made pandan nasi lemak using the fresh screw pine leaves that I brought from my mum house. It was similar with the nasi lemak recipe from my previous post, I just used and add the pandan juice together with the coconut milk. It seems like this nasi lemak with the sambal is the best one I've made so far, it tastes as good as it looks. We both agreed with that!

PANDAN NASI LEMAK

Ingredients;

2 cups rice
2 cups coconut milk
1/2 cup pandan juice, (5 pandan leaves blend with 1/2 cup water)
2 shallot, sliced
2cm ginger, sliced

Method;

- Heat up some oil by using the electric rice cooker pan and fry shallot and ginger until fragrant.
- Add coconut milk, pandan juice and a pinch of salt.
- Add in rice, stir to mix well and cover. Let the rice cook itself. Once the rice are cook, use chopsticks to loosen the rice and cover again.

NASI LEMAK SAMBAL

Ingredients;

1/2 cup fried anchovies
10-15 dry chilies or more, boil or soak in hot water until chilies softened
6 shallot
4 garlic
1 teaspoon shrimp paste
1/2 cup tamarind juice, from 1 tablespoon tamarind paste

Method;

- Blend chilies, shallots, garlic and shrimps paste into fine paste.
- Heat up about 1/4 cup oil in a wok or saucepan and fry chilies paste until the oil comes out and separated about 4-5 minutes.
- Add in a bit of water little by little if it too dry. Stirring frequently.
- Add tamarind juice, sugar and salt.
- Simmer on low heat and let the chilies paste cook for 15-20 minutes or until the sauce are thickened as desired.
- Once the sambal are cold, add fried anchovies.

Enjoy the pandan nasi lemak with other choice of condiments!