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Kangkung (Water Spinach) with Fu Yue (fermented beancurd)

Sunday, August 17, 2008 | Labels: , , , |

Most South East Asians will be very familiar with this popular vegetable that has a crunchy texture in part due to its hollow stalks. The famous kangkung belacan is a must order when you travel to Malaysia! However, tonight I eschewed belacan as I find it difficult to get good ones here and I was not industrious enough to make some from scratch tonight! I used the equally delicious but milder flavoured fermented beancurd (nicknamed "Chinese Cheese") with some chopped up red chilli peppers. Here's a little background information on kangkung . It's just amazing how certain vegetables go with certain flavours, for instance it would be a travesty to try to use Chinese cabbage with fermented beancured (?!) - but do correct me if I'm wrong.


1 bunch of kangkung
3 cloves garlic, sliced
2 red chilli peppers, sliced (you may use bird's eye peppers if you prefer a hotter flavour)
4 cubes fermented beancurd
Dash of soy sauce

Firstly, boil the kangkung until almost cooked (add some oil into the water for boiling to keep avoid the leaves from turning yellow). Saute the garlic, chilli peppers until fragrant. Add the beancurd and stirfry for a bit. Finally add the vegetables in and stir around to mix well. Add a dash of soy sauce. Serve hot.

Tip: While stir frying vegetables, try not to turn it too many times to avoid yellowing, hence my preference for pre-boiling the vegetables beforehand.

Note the hollow stalks

Advisable to soak in water for quite a while

Fermented beancurd (fu yue)
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