Kang Kung Belacan

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Kang kung belacan is a popular dish in Southeast Asian cuisine, particularly in Malaysia and Singapore. Kang kung is the Malaysian name for water spinach, also known as water convolvulus or ipomoea aquatica. Belacan is a type of fermented shrimp paste that is commonly used in Malaysian and Singaporean cooking.

To prepare kang kung belacan, the water spinach is first stir-fried with garlic and chili peppers until it is wilted. Then, belacan is added to the pan and stirred together with the water spinach until it is fragrant. The dish is typically seasoned with fish sauce, sugar, and lime juice to balance the flavors.

Kang kung belacan is often served as a side dish or appetizer, and it pairs well with rice or noodles. It has a savory, umami flavor from the belacan and a slightly spicy kick from the chili peppers.

If you're interested in trying kang kung belacan at a restaurant in the USA, you may be able to find it at a Malaysian or Singaporean restaurant. You could also try searching for recipes online and making it at home if you're feeling adventurous!