Broccoli Belacan

One of our favourite Malaysian dishes is any vegetable cooked with chili and belacan! The bestest is of course, “kangkong belacan” which is “water convolvulus” or the simple name, water spinach, cooked this way.

Broccoli or kale or even french beans or long beans can be cooked the same way and they all go great with steaming hot rice! This is an especially great way to cook broccoli which is oh-so-healthy and I personally could eat a plate of broccoli belacan like a salad!

INGREDIENTS

1 medium sized head of broccoli
3 small red chillis
1 tsp belacan granules

2 cloves garlic
Salt to taste
1 tbsp Canola oil for frying

DIRECTIONS

Warning!!!! Make sure the extractors are on and kitchen doors closed before cooking this dish!!!

Prepare the broccoli – here’s a good how to video. Scroll to the middle to see the part dealing with the broccoli.

Wash the cut broccoli and place in a microwave-proof with a little water and microwave for 2 minutes. It should be a bright green and still crunchy. Rinse in cold water to stop it cooking. Discard all the water.

Peel the garlic and smash with the side of the knife then cut into small pieces.

Wash the chillies and cut into a few small pieces. Place in the plastic jug together with the belacan granules, add 2 tablespoon water and a bit of salt and use the hand blender to blend it into the “sambal”. Set aside.

Heat the oil in the wok, and saute the garlic until fragrant. Add the “sambal” and fry quickly careful not to let it burn. When fragrant add the broccoli and mix well using two non-stick spoons.

When everything is covered with the “sambal” remove from heat and serve with hot steamed rice.