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The Vietnamese version use either fish sauce or oyster sauce for seasoning, while the Indonesian and Malaysian version seems to favour shrimp paste. [2] The Filipino version often uses a soy sauce-vinegar seasoning mix, reminiscent of the Philippine adobo seasoning; with versions that also use shrimp paste, fish sauce, or fermented fish. The ...
In Indonesian cuisine it is called kangkung; boiled or blanched together with other vegetables it forms the ingredient of gado-gado or pecel salads in peanut sauce. Some recipes that use kangkung include plecing kangkung from Lombok, mie kangkung (kangkong noodles) from Jakarta, and petis kangkung from Semarang. [23]
It contains slices of bangkuang, unripe mango, cucumber, kangkung (water spinach), kedondong, tofu and soybean sprouts all served in a black sauce made from petis (sticky black fermented prawn paste, related to terasi), fried shallots, salt, palm sugar, unripe banana and crushed peanuts. Traditionally it is served on a banana leaf; today it is ...
Rice vermicelli and peanut sauce typically accompanied by cuttlefish, fried bean curd pufs, cockles and vegetables known as kangkung or water spinach Satay bee hoon is a Singaporean dish. It was created due to cultural fusion of the Malays or Javanese with the Teochew people who immigrated to Singapore. [ 1 ]
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks.
The sauce is often used as a condiment and flavouring for stir-fried dishes such as tahu tauco (tofu in tauco sauce), kakap tahu tausi (red snapper with tofu in soybean sauce), in soup such as swikee oh (frog legs in tauco soup) and pie oh (softshell turtle in tauco soup), or stir fried with kangkung (water spinach).
Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]
Plecing kangkung is an Indonesian spicy water spinach dish from the island of Bali and Lombok. Plecing kangkung is made from blanched water spinach leaves ( Ipomoea aquatica ) and served cold with plecing sambal made from ground red chili pepper , shallot , garlic , bird's eye chili , candlenut , kaffir lime , shrimp paste , salt, and sugar. [ 1 ]