Belacan Asparagus Stirfry

Yet another creation from spur of the moment. Andy loves to eat asparagus, so I have to come up with fresh ideas constantly to cook his favourite food. As I was cooking this dish initially, the aroma reminded me of a stirfry dish back home in Malaysia cooked with ferns/fiddleheads (paku-pakis). I remembered that it was mildly spicy and I think there was belacan in it. So just before I dished this out, I sprinkled a couple tablespoons of vegetarian belacan powder (made with fermented tofu) in it and it came out perfect!

Of course, this dish can also be made without belacan…


  • 2 cloves of garlic, minced
  • 1 bundle of fresh asparagus, hardy parts removed and cut the rest into 2″ lengths
  • 1 thumb of fresg ginger, peeled (use edge of spoon) and sliced
  • 1 handful of vegetarian pork belly (or sliced tofu/chicken breast)
  • 2 T belacan powder
  • 1 T chili powder (if desired)
  • Salt and pepper to taste


  1. Heat 2 T of oil in wok. Fry ginger and garlic until fragrant.
  2. Add sliced pork belly/tofu/chicken.
  3. Add asparagus and cook until semi-wilted.
  4. Season with belacan powder, salt, pepper and chili powder if desired.
  5. Serve with hot rice.

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