I actually did this with spinach but of course it's more well-known with kang kong. The pounding crushes the ingredients and releases fragrant oils that aren't released if they are 'cut' using a food processor or blender. This is the key to nonya cooking - the humble pestle and mortar. But of course, in this modern day and age, who has the time to pound pound pound? For me however, it is therapeutic - pounding away my anger and frustrations. But it took me a good half hour!
Ingredients
2 sticks of lemongrass, roughly chopped
Half a white onion (optimally, use 3 shallots), roughly chopped
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, roughly chopped
2 tbsp dried shrimp (hay bee)
4 dried chillies, soaked in hot water until soft and deseeded (This gives only a slight spiciness, go up to 10 chillies if you think you can take it!)
2 tsp balachan
1 tsp sugar
3 tbsp cooking oil
1/4 cup water
1 big bunch of kang kong
Method
1) Pound all the ingredients, going in the order given in the ingredients above, omitting the sugar, cooking oil and water.
2) In a wok, heat up the cooking oil. This may seem like a lot but the sambal will soak it up. Fry the pounded ingredients using a medium heat until the it has a shiny and slightly oily texture. Watch the fire as it burns easily!
3) Add the water. Beware as this will splatter and produce a lot of steam! Turn down the fire. Stir until the water is incorporated and it is no longer watery. Add slightly more water if it becomes too dry.
4) Add the tsp of sugar. If necessary, add salt. (usally this is not necessary as the balachan is salty enough but everyone's taste differs). Add the bunch of kang kong and stir until the vegetable is cooked.
5) Serve immediately with freshly steamed rice.
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