How time flies, we are now at the 19th day of Ramadhan🤩. Approaching the last 10 nights really soon and I’m in no mood to prepare for raya much. In this Covid19 situation, we are now in Circuit Breaker mode where it will only end on 1st June. Even then, don’t expect to go full Raya visiting as it’s best to maintain social distancing until year 2022 as mentioned https://www.hsph.harvard.edu/news/hsph-in-the-news/intermittent-social-distancing-may-be-needed-through-2022-to-manage-covid-19/

Ok back to the dish that I’m featuring today! It’s kangkong belacan but with a twist. I read in a recent article https://www.housediver.com/worldwide/heart-food/69 that aubergines are good for our heart❤️ and so my quest to cook aubergines for our iftar/sahur.

For this Kangkong belacan.. I added fishcakes for taste.. and aubergines as additional heart healthy vegetable in the dish

I know.. you can hardly see the aubergines/eggplants inside but yes it’s there just that they shrink upon cooking 😅😅 ok recipe below!

5 red chillies, 1 dry chilli, 1/2 red onion, 1tsp of burnt belacan, 3-5garlic. Blend everything with Abit of water. Saute blended ingredients (no oil), add water if needed. Add in aubergines, fishcake and Kangkong. Cook everything and we are done! ♨️