Water Spinach (Ong Choy in Cantonese) is a very common vegetable in Southeast Asia. It grows wildly in waterways. I remembered when I was young, I used to collect water spinach near small streams.
Water Spinach is called Kung Xin Chai in Mandarin because it has a hollow stem. Literally, it is translated to vegetable without heart.
Kangkung Belacan is a very popular dish in Malaysia but I made a simpler Water Spinach with Chinchalok which is a shrimp sauce with chili, onions and lime. You can get Chinchalok from Chinese groceries store like T&T.
- a big bunch of water spinach (you will end up with not much after removing the stems and it shrinks down a lot after cooking)
- 2 shallots, sliced
- a handful of dried shrimps
- 2 tablespoons of store bought Chinchalok
- soy sauce and sugar to taste
Click on the link below for the instructions.