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Stir-fried kangkung with budu

Using budu as a flavouring agent is a quick and easy way to bump up savoury notes in a dish, much like using a more conventional fish sauce. In this recipe, Monica’s mother marries budu with kangkung in this couldn’t-be-simpler vegetable dish for a zippy weeknight side.

Stir-fried kangkung with budu

by Kai ma Keow

Using budu as a flavouring agent is a quick and easy way to bump up savoury notes in a dish, much like using a more conventional fish sauce. In this recipe, Monica’s mother marries budu with kangkung in this couldn’t-be-simpler vegetable dish for a zippy weeknight side.

Servings: 4

Prep time: Quick

Servings: 4

Prep time: Quick

1 tbsp vegetable oil

2 cloves garlic, peeled and chopped

2 shallots, peeled and thinly sliced

1 bunch (about 300g) kangkung, trimmed into 2″ pieces

10 cili padi, chopped (more or less to taste)

2 tsp budu (or more to taste)

 

  1. Heat a wok over medium heat. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add in the chopped garlic and sliced shallots. Fry for about 2-3 minutes until the alliums just begin to soften.
  2. Add the kangkung and stir for about 1 minute. Cover the wok for about 2-3 minutes to help steam and soften the vegetables.
  3. Add the chopped cili padi and budu, and stir to mix well. Taste and add more budu if necessary.
  4. Serve warm with hot white rice.

Tips

  • The stalks and leaves of the kangkung can be added separately for more even cooking. At step 2, add the stalks first to be fried for about 3 minutes (less time if using a lid), then add the leaves to cook for an additional 2 minutes.

Ingredients

1 tbsp vegetable oil

2 cloves garlic, peeled and chopped

2 shallots, peeled and thinly sliced

1 bunch (about 300g) kangkung, trimmed into 2″ pieces

10 cili padi, chopped (more or less to taste)

2 tsp budu (or more to taste)

 

Directions

  1. Heat a wok over medium heat. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add in the chopped garlic and sliced shallots. Fry for about 2-3 minutes until the alliums just begin to soften.
  2. Add the kangkung and stir for about 1 minute. Cover the wok for about 2-3 minutes to help steam and soften the vegetables.
  3. Add the chopped cili padi and budu, and stir to mix well. Taste and add more budu if necessary.
  4. Serve warm with hot white rice.

Tips

  • The stalks and leaves of the kangkung can be added separately for more even cooking. At step 2, add the stalks first to be fried for about 3 minutes (less time if using a lid), then add the leaves to cook for an additional 2 minutes.

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© Copyright Periuk 2021

© Copyright Periuk 2021

 
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