15/03/2022
MIE KANGKUNG BELACAN MEDAN (SPICY STIR-FRIED NOODLES WITH SHRIMP PASTE AND WATER SPINACH)😍
INGREDIENTS
300 gr Chinese egg noodles or about 150 gr dried noodles
2 Tbsp cooking oil
4 cloves garlic finely minced
1 Tbsp + 1 tsp of belacan/ shrimp paste
3 Tbsp red chili paste - more if you want it spicier use about 10-15 already soaked dried red chilis and few spoons of water and ground it up in food processor or you can always use readily bought red chili paste like sambal oelek for example
6 jumbo shrimps deveined and shelled
6 thin slices of pig liver optional, but I love it
200 gr water spinach or use regular spinach or water spinach
4 fish balls sliced
2 Roma tomatoes quartered
2 duck eggs or chicken eggs
2 cup loosely packed beansprouts optional
INSTRUCTIONS
1. If you are using dried noodles or pasta, cook according to direction. Remember not to overcook the noodles
2. Preheat the wok and add in oil. Saute garlic until fragrant, about 15 seconds. Add red chili, belacan and stir fry until the belacan is really fragrant, about 3 minutes or so. Add the shrimp and liver (if using) and cook for about 10 seconds (they won't be fully cooked yet). Add water spinach, tomatoes and continue to stir fry until the greens started to wilt. Push to the sides. Crack in eggs. Break the yolk a bit and leave them. Let the egg settle for a bit (for about 20-30 seconds) and then mix everything up in the wok
3. Add noodles, seasonings and about 1/4 cup of hot water and let it cook for another minute. The noodle has just a bit of gravy. Have a taste and add more soy sauce if needed. It should taste salty with a hint of sweetness from the sweet soy sauce. Then add in the beansprouts (if using) and stir a little bit and turn off the heat. I like the beansprouts to be still crunchy
4. Ready to serve and clean the wok before cooking the next portion (if you are doubling this recipe)
