Sambal kangkung
Sambal kangkung, from above
Non vegMalaysia

Sambal kangkung

Water spinach flash fried in belacan sambal. Two minutes in the wok, gone in one.

15 minTime
7 gProtein each
hotSpice
Kangkung belacan1 chapter · 1 min read

Make it your way

Grandma's wayBelacan sambal and kangkung.
The original
134kcalsame
7 gproteinsame
3 gfibresame
15minutessame

Kangkung belacan.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Water spinach (kang kong)1 big bunch, in 8 cm lengths
Shrimp paste1 tsp belacan, toasted
Dried shrimp1 tbsp, soaked
Fresh red chillies (fresh red chiles)3
Shallots3
Garlic4 cloves
Cooking oil (vegetable oil)2 tbsp
Jaggery1 tsp
Salta pinch

Method

3 steps
  1. 1Pound chillies, shallots, garlic, belacan and dried shrimp into a coarse paste.
  2. 2Fry the paste in hot oil until fragrant.
  3. 3Add stems, toss 1 minute, then leaves, jaggery and salt. Toss until just wilted.
Serve it like this

Pile onto a plate while hot and glossy, with rice, fried fish or chicken alongside.

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Make it a meal

What goes with Sambal kangkung: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi lemak75 min
Bread or rice Roti jala30 min
With a main Chilli crab50 min
With a main Kari ayam60 min
To drink Teh tarik10 min
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