The tumbling mirth

Oh! I have slipped the surly bonds of Earth
And danced the skies on laughter-silvered wings.
Sunward I've climbed, and joined the tumbling mirth
Of sun-split clouds—and done a hundred things
You have not dreamed of—wheeled and soared and swung.
High in the sunlit silence, hov'ring there
I've chased the shouting winds along and flung
My eager craft through footless halls of air.
Up, up the long delirious burning blue
I've topped the wind-swept heights with easy grace
Where never lark or even eagle flew
And, while with silent, lifting mind I've trod
The high untrespassed sanctity of space,
Put out my hand and touched the face of God.

May 10, 2010

Kangkung Belachan

Equipment needed: frying pan or wok with a lid

Ingredients:

Spice paste:
Garlic
Red Chilli
Shallots
Belachan
Hei Bee (dried shrimp)

Kangkong

Instructions:

Chop ingredients for the spice paste. Unfortunately, I cook by agak-agak so I can’t really say how much of everything I use, roughly equal amount. Leftover spice paste can be frozen to use again for the next batch, so not a disaster if you do too much.
Make sure to soak hei bee first till soft.
Once all the spices are chopped, either blend or pound them (EXCLUDING the belachan and hei bee). Mash the belachan.
Prepare the kangkong: cut to size and wash well as often it will be full of sand and possibly leeches.
Open all your kitchen windows, close the kitchen door, and turn the cooker hood on to maximum.
Heat the pan / wok, and put a couple of spoonfuls of oil to coat it. When it’s hot, throw in the spice paste and fry a bit until fragrant, make sure it does not burn.
Put in the belacan and hei bee, stir around and immediately put the cover on the pan. Let it cook a few minutes and open up, stir again, repeat until it’s cooked through. Put the cover on again, turn the heat off, let it cool
Store any extra cooked spice paste- leave roughly a teaspoon of it behind in the pan.
Throw in the kangkong, stir fry quickly, cover the pan again. Repeat until cooked.

1 year ago • Notes