BANGSAMORO HALAL DISH
with Maria Fhebie Ortil
Now on the No. 10 issue of the Volume 2 of the Philippine Muslim Today, I find it more pleasant for me to write a Halal Dish of our neighboring Malaysia.
Hence, for this issue a Sweet Potato Leaf or in Bahasa Malayo known as Belacan Yam Leaf is hereby featured.
Belacan Yam Leaf (Sweet Potato Leaf) – Signature Malaysian dish called kangkung belacan or stir-fried water spinach/morning glory with shrimp paste.
The key ingredient is none other than belacan, the Malaysian variety of shrimp paste. (Shrimp paste is an essential flavoring medium in Southeast Asian cooking.)
1 box yam leaf, approximately 0.8 lb (0.3kg)
1 tablespoon belacan/shrimp paste
2 red bird’s eye chilies or 1 regular red chili, remove seeds and thinly cut
3 tablespoons cooking oil
3 cloves garlic, finely chopped
1 tablespoon roasted chili paste
1 tablespoon dried shrimp
3 dashes fish sauce
ROASTED CHILI PASTE:
1 handful dried chilies
2 tablespoons cooking oil
- Grind the dried chilies and cooking oil in a blender.
- Add a little water while blending.
- Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside.
- Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside.
- Cut the stems of the yam leaf. Keep only the tender part of the stems.
- Rinse with cold water and then set aside.
- Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic.
- Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring.
- As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt.
- Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green).
- Dish up and serve hot.