Sambal Kangkong 马来风光
Favourite local delight: Sambal kangkong
Sambal kangkong is one of my favourite local veggie dishes. It’s quite easy and healthy (using olive oil) to whip up this dish at home, not to mention cheap as a packet of kangkong only cost around S$1. Besides kangkong, I’ve also tried cooking with spinach and it tastes great too. The spicy chilli paste is so addicting with white rice.
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Ingredient: Belacan
Ingredients
(Serves 2)
-200g kangkong (kangkung), aka water spinach, water morning glory, water convolvulus, Chinese spinach & swamp cabbage
- a small pinch of caster sugar
- a few slices of cut finger-length chilli
- sea salt
- 1 tbsp cooking oilSambal chilli (A)
- 1 finger-length chilli, deseeded and sliced
- 1/2 tbsp dried shrimps 虾米 (hae bee/heibi), soaked to soften
- 5 chilli padi (no need to deseed, for the heat; adjust accordingly)
- a small pinch of salt
- a small piece (5g) of toasted belacan (dried shrimp paste)
- 2 shallots, peeled
- 3 garlic cloves, peeledDirections
Step 1: Separate the leaves from the stems. My family is pampered and do not consume the stems so I use only the leaves. If you wish to cook the stems, first trim and discard the bottom half, then separate the remaining stems from the leaves. Wash and drip dry. During stir frying, cook the stems for 1-2 minutes first before adding the leaves.
Step 2: These are the ingredients for the sambal chilli (A).
Step 3: Place the ingredients for the sambal chilli in a blender. Notice that I snip the chilli into smaller pieces for more even blending. You may also use a traditional mortar and pestle to pound the ingredients.
Step 4: Sambal chilli after blending.
Step 5: Heat some cooking oil in a wok, then add the sambal chilli.
Step 6: Stir fry the sambal chilli till it’s fragrant.
Step 7: Add kangkong and some cut large chilli slices (I forgot to add it in this time round) and stir fry on high heat briskly till the leaves have withered. I added about 1-2 tbsp water to keep the vegetables moist. Season with a small pinch of caster sugar and more sea salt (if needed).
Step 8: Serve with white rice.
Who’s also making it
- Indonesia Eats
Related Articles
- Ingredient: Kangkong
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{ 31 comments… read them below or add one }
I heard that the Pulau Pinang Belacan is one of the best! I wish I can lay my hands on some! Beautiful pictures!
Oh I didn’t know it is famous … I just grabbed it randomly from the supermarket shelves… guess I was lucky hehe ;)
Sambal kang kong is my favorite! I fry it with lotsa small shrimps! (but I’m always too lazy to make my own belachan. I always buy those ready made bottles and then further process it! Haha)
Actually it’s a great idea too … I saw your sambal kangkong before it looks so good!
Love kangkung terasi belachan :) I can eat this lots with rice :)
My hb’s all times favourite. I always toast the belacan first before pounding it with other ingredients, it stinks when toasting but the finish product tastes really good. Your sambal kangkung looks healthy cos those selling outside are very oily.
I toasted the belacan first too… forgot to mention it. Stink up the whole kitchen but worth doing so! :)
My hubby adores this but I never really managed to get the cooking right. He always complains that the stalks are still a little *raw* while the leaves are wilted and that the flavours are not infused.
Any suggestions?
Like I mentioned in step 1, if you’re cooking both stalks and leaves, you can stir fry the stalks first for a few minutes, before adding the leaves as they cook much faster. See if this works.
This dish must smells good and delicious :) I like this dish a lot!
this is such a classic belacan dish! love this hehe
Great photos….This is one of the earliest dishes I learnt to cook several years ago…you can also use ‘belacan granules’ if u don’t wanna buy the entire piece:D
haven’t seen these granules here before, would love to try if I can get my hands on them :)
Yummy! One of my favorite veggie dish!
You are making my favourite dish!! :)
Are you using your new wok? ;p I love sambal kang kong but don’t cook it myself – don’t know why. :O
nope, haven’t bought the wok yet, this is my old non-stick … hehe it’s time for you to make it then ;)
I love how easy this is. and what a great classic. I love this with white rice. thanks for the step by step!
My family hates the smell of roasting blachan, but love the end results!
I know what you mean!
This vegetable is a favorite of mine and in our family, though for some reason I never remember to buy it on my own. I’ll definitely have to try this.
I miss sambal kangkong!!!
I’d so cook this if I could ever find kangkong here… * cries *
By the way, do you know any local (Singapore) dishes that are prepared using a pressure cooker? ^^
I love kangkong! I haven’t eaten too much of it since getting to Australia as it is not readily available at local supermarkets but you make it look so good this deserves a trip to Chinatown for it.
Sounds delicious! I love eating all kinds of greens in the fall, and the sauce with this looks fantastic.
I love your kangkung. Look so good. Mine never turned out to be good. I add fish sauce instead of sugar and salt.
hello! may i know which brand of sambal chilli u used? i love ur recipes! i am trying this dish for my hubby this weekend.
Love yr recipes! You make it seem easy and fun. ^^
Going to try this out soon!
(Btw what is toasting belacan?)
I didn’t realize that you linked this yummy recipe to my blog until I went through my posts. Sorry for very late thank from me!
np and thank you Pepy!
Hello Wiffy, you are on vacation again?! Lucky you :-) pls share with us more food adventures… Ever since I chanced upon ur blog a nth ago, I hv been trying your recipes each wkend. Today I fried kangkong for the first time! One non spicy plate for my boys n one spicy plate for hubby n I …. I also boiled samgyetang using Ellena Guan’s recipe….
Thanks to generous folks like you that I have more ideas on what dishes to cook fir my family over the weekends. Thanks! Michelle
Hi, love this Sambal recipe!! I just made it with sweet potato leaves and my husband and son loved it. I am so eager to try your other recipes as well. Thank you so much :)