Elevated Snacks · Malaysian
Kangkung Belacan
I stir-fry fresh water spinach with a pungent, savory fermented shrimp paste to bring out the best of this Malaysian vegetable.
Why This Works
The intense umami from the belacan makes this simple vegetable dish taste like a complex culinary creation.
The Upgrade
Add a few crispy fried shallots on top before serving for texture.
Chef's Secret
Michelin TechniqueToast the belacan in a dry pan before using; it eliminates the raw smell and deepens the umami profile.
Ingredients
Total time including resting: 15 min
Directions
Heat oil in a very hot wok (425°F). Add belacan and fry until fragrant.
1 minAdd garlic and dried shrimp, stirring for thirty seconds.
1 minAdd chilies and kangkung, tossing vigorously.
2 minStir-fry until the leaves are wilted but the stems remain crunchy.
3 minEnsure the paste evenly coats the greens and serve immediately.
1 minWine Pairing
Gruner Veltliner
White Wine
The BottleSchloss Gobelsburg Kamptal Gruner Veltliner
The signature white pepper and green vegetable notes of this varietal highlight the earthiness of the spinach. Its razor-sharp acidity provides a necessary foil to the intense, pungent umami of the shrimp paste.
Nutrition per Serving
95
calories
4g
protein
6g
carbs
7g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
The neutral flavor of plain rice perfectly balances the intense, salty savoriness of the fermented shrimp paste.
Ingredients
Directions
Rinse rice under cold water in a fine-mesh sieve until the water runs completely clear.
Place rice, water, salt, and oil in a heavy-bottomed pot.
Bring to a boil over high heat, then immediately reduce to the lowest possible setting.
Cover tightly and steam for 15 minutes without lifting the lid.
Remove from heat and let rest, covered, for 5 minutes.
Fluff gently with a fork before serving.
Side Dish
Fried Tofu Cubes
Serve crispy tofu alongside to add a neutral, textural contrast to the spicy, wilted water spinach.
Ingredients
Directions
Pat the tofu cubes thoroughly dry with paper towels.
Whisk the cornstarch, salt, and white pepper in a shallow bowl.
Toss the tofu in the cornstarch mixture until evenly coated, shaking off any excess.
Heat the oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F.
Fry the tofu in batches until the crust is pale gold and rigid, approximately 3 to 4 minutes per side.
Drain on a wire rack for one minute before serving alongside the water spinach.
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