How to cook Kangkung Belacan

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

• 300gm Kangkung (Water Spinach)
• Oil
• Salt and msg to taste

Spice Paste:

• 1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
• 3 chilies
• 3 red onions, peeled, sliced
• 2 garlics, peeled, chopped
• 1 teaspoon belacan (Shrimp Paste)

Method:

1. Grind the spice paste ingredients until smooth
2. Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
3. Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
4. Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
5. Do not over-cooked! Kangkung tend to softened very fast.
6. Searve hot over steamed rice and bbq fish.

French Toast for Breakfast

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

Ingredients for French Toast:

• 1 egg for every 2 slices of bread
• approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
• 2 slices bread (I cut 1" thick slices of French bread)
• butter (best), margarine, or oil

Optional:

• 1/2 teaspoon vanilla extract or similar extract
• 1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Method:

1. In a bowl mix eggs and milk, and optional ingredients as desired.
2. Heat up a frying pan, skillet or griddle to a medium-low temperature.
3. Use butter, margarine, or cooking spray on the pan.
4. Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
5. Brown both sides of the French toast.
6. Serve on plates, usually two slices per person, with toppings as desired.

Tips:

• The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
• Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
• The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

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