Sambal kangkong (马来风光) 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.
200g kangkong (kangkung) aka water spinach, water morning glory
1 tbsp cooking oil
a few slices of cut finger-length chilli
1-2 tbsp water
a small pinch of sugar
salt to taste; if needed
Sambal chilli (A) Pulse using an electric grinder or pound using a traditional mortar and pestle
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 peeled
Separate the kangkong leaves from the stems. Wash and dry by using a salad spinner or air dry.
Heat oil in wok, add prepared sambal chilli (A) and stir fry briefly until fragrant.
Add kangkong stems and stir fry for a minute on high heat until just softened.
Add remaining kangkong leaves and cut chilli slices. Stir fry on high heat briskly until the leaves have just withered, adding about 1-2 tbsp water to keep the vegetables moist. Season with a small pinch of sugar and salt.