Kangkung Goreng

While it may sound like the King Kong's twin brother, kangkung is actually an Asian semi-aquatic vegetable that's widely used in the cuisines of Southeast Asia. While the spear shaped leaves may look foreign, one look at the white flowers adorned with a purple star and you'd guess correctly that kangkung is related to morning glories and sweet potatoes.

It has a marvelously crisp, fibrous texture that reminds me a bit of snow pea shoots. Loaded with Vitamin A, and with nearly double the vitamin C of regular spinach, it's no slacker in the nutrient department either. This preparation which literally translates to "fried kangkung" is made by sauteing it with a pungent paste made from shallots, garlic, chili, dried shrimp and belacan.

While all the ingredient in the paste contribute a ton of flavor, it's the last ingredient that gives this dish its characteristic flavor and intense umami. Made by fermenting krill for months before frying, belacan comes in chocolate colored blocks that are a bit like bouillon cubes in saltiness and concentration. If you're not a big fan of fishy things, the aroma can be overwhelming, but if you can get past the smell, it's so incredibly flavorful it makes fish sauce and even anchovies taste bland by comparison.