Kangkong belacan.
Hot pan hot oil, garlic, har mai (dried shrimp) pre-softened in water, a chunk of toasted belacan semi-crumbled in, sliced hot long finger chillies, trimmed washed kangkong, bit of this-and-that sauces/seasonings.
Shrimp wonton noodle soup bowl.
Small brown shrimp (from Florida) (bought live) [Viet Hua Supermarket]. Killed, deheaded & peeled, marinated w/ scallions & garlic & stuff. Wontons made using Hong Kong style square wrappers. Shrimp stock made w/ the shells + heads + ginger + stuff + some chicken stock. Skinny wonton noodles [Twin Marquis] cooked as usual, "King vegetable" (a form of pak choy wong nga pak) blanched in the noodle-cooking water (slightly alkaline). Wontons cooked in the pot of water after the veggies. All bowled w/ some of the shrimp stock/soup. Some scallions & coriander leaves.
Marinating shrimp.
Munchies – deep-fried wonton wrappers cut into strips.
