Belachan kang kong (a.k.a. kangkung, kong xin cai).  This is a dish we've 
often had in Singaporean/Malaysian restaurants.  This was our second 
attempt at cooking it--this time we tried it collaboratively--and it 
turned out well.  I would call it a success, and, though we could do 
better, I wouldn't be surprised to be served something of this quality in 
a restaurant. <br /> The major ingredient, belachan sauce, we brought back 
from Singapore.