็Hi Geetha reveendran, Thank you and I hope you will enjoy the recipe. btw, if the belacan is on the salty side, please reduce a bit or don't put soy sauce. Happy cooking!
Hi Fayery, thank you for trying this recipe 😀 If it's possible, can substitute asam keping with a little tamarind juice to replicate the tanginess of this dish. Otherwise it can be fully omitted as well. Hope it helps 😀
This is one of my favorite vegetables! Do you have a recipe for just the belacan? Is it the same ingredients you use in this recipe? I'm Chinese, and my mom use to have a Malaysian friend who would make it for us, but I want to learn to make it myself.
Hi ArtGir. Thank you for the comment and the interest in the recipe. Sorry, I don't have the recipe for the belacan. We usually buy a ready-made belacan for cooking. Here is the link to the online shop for shrimp paste or belacan hcws.link/shrimppaste 😀
i think this is the only dish that links the philippines with malaysia and indonesia. we call it adobong kangkong. yeah sometimes the pronunciation differences are funny (kangkung/kangkong, tolong/tulong takut/takot). oh and eating green mango with bagoong... but then the thais do that as well.
Hi QC.Garcia, thank you for sharing 😀 It's wonderful that we share many similar dishes throughout the region, even if they have slightly different names 😀
Nice. I must try these version. Thank you for the receipe..
็Hi Geetha reveendran, Thank you and I hope you will enjoy the recipe. btw, if the belacan is on the salty side, please reduce a bit or don't put soy sauce. Happy cooking!
Dear Somjit. I tred your recipe today. Family and I loved it. Cooking as per this recipe will be repeated many times in future. Thank you very much.
Hi Nirmala Madaven, wow! so nice, Thank you for sharing your joy. I am so happy for you 😀
Hei Somjit thankyou for all the lovely recipes. U so good at it. U are Thai? Love it. Thank you
Hi Carol Valberg, Yes I am! Thanks for the comment.
Your version looks very inviting. Restaurant or food stall cooked ones are always swimming in oil.
Hi Pretty Catmint. Thank you. 😍😍
Looks delicious. Would like to try but will omit certain ingredients as l am vegan. TQ for sharing
Hi Amy Ong. Nice! Thank you for trying the recipe. Happy cooking. 😀😀
👍👍
Pak pong fi tang (I hope it is correct).
Very popular if not the all time favorite vege dish in Thailand, Spore and Msia.
Hi Jimmy Khoo. Thanks you "Pak pong fi tang" it's great for a non Thai. "Pad Pak Bung Fi Deang" I would say. Thanks for the comment.
@@HomeCookingwithSomjit
Thanks...
i will try this without Asam Keping; we dont have it here in our country. but i'm sure it will still taste good coz lots of umami ingredients
Hi Fayery, thank you for trying this recipe 😀 If it's possible, can substitute asam keping with a little tamarind juice to replicate the tanginess of this dish. Otherwise it can be fully omitted as well. Hope it helps 😀
This is one of my favorite vegetables! Do you have a recipe for just the belacan? Is it the same ingredients you use in this recipe? I'm Chinese, and my mom use to have a Malaysian friend who would make it for us, but I want to learn to make it myself.
Hi ArtGir. Thank you for the comment and the interest in the recipe. Sorry, I don't have the recipe for the belacan. We usually buy a ready-made belacan for cooking. Here is the link to the online shop for shrimp paste or belacan hcws.link/shrimppaste 😀
มาแล้วค่าาาาาาาา😄
Hi Ennie Bon. วันนี้เอาสูตรผักบุ้งกะปิที่แสนจะอร่อยมาฝากคร้า ลองทำดู
i think this is the only dish that links the philippines with malaysia and indonesia. we call it adobong kangkong. yeah sometimes the pronunciation differences are funny (kangkung/kangkong, tolong/tulong takut/takot). oh and eating green mango with bagoong... but then the thais do that as well.
Hi QC.Garcia, thank you for sharing 😀 It's wonderful that we share many similar dishes throughout the region, even if they have slightly different names 😀
You can also use a long beans instead of kangkong, but I don't blend the dry shrimps and belacan and it is more tasty
Hi Rene Academia. Nice! Thanks for the suggestion. I like it. Cheers!
My way of cooking, do not use asam pieces and light soya. Much better without them
Hi Jenny Lim, That's great! Thank you for sharing. Much appreciated🙏🙏. Thank you for the comment 😀😀