Chef-tested recipe
Water spinach flash-fried with a freshly pounded sambal of toasted belacan, shallot, garlic, red chilli, and tamarind
Kangkung belacan is a Malaysian wok dish built around water spinach and the deep savour of toasted fermented shrimp paste. The sambal is pounded from fresh shallot, garlic, and chillies rather than taken from a jar. Stems and leaves enter the wok separately so both finish tender-crisp at the same moment.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 10 mins
- Cook Time
- 10 mins
- Total Time
- 20 mins
- Cuisine
- Malaysian
- Course
- Vegetable dish
- Cooking Method
- Toasting, pounding, frying, and high-heat stir-frying
- Difficulty
- Easy
- Best Served With
- Steamed jasmine rice, ikan bakar, ayam goreng, or a simple tofu dish.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
As an Amazon Associate I earn from qualifying purchases. Ingredient and equipment links marked “paid link” may earn a commission at no extra cost to you.
Equipment
- Seasoned wokpaid link
- Granite mortar and pestlepaid link
- Small dry frying panpaid link
- Wok spatulapaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the fresh sambal
- Belacan or fermented shrimp paste: 20 g
- Shallots: 80 g, peeled
- Garlic: 25 g, peeled
- Fresh long red chillies: 40 g
- Bird’s-eye chillies: 10 g
- Tamarind water: 30 ml
- Palm sugarpaid link: 5 g
- Fine sea saltpaid link: 2 g
For the kangkung
- Fresh kangkung or water spinach: 600 g
- Neutral cooking oilpaid link: 35 ml
- Water: 30 ml
Preparation Overview
Trim off the tough lower ends of the kangkung. Cut the stems into 6 cm lengths and keep them separate from the leafy tops. Wrap the belacan loosely in foil and toast it in a dry pan until fragrant. Pound toasted belacan, shallots, garlic, and both chillies to a coarse paste, then mix in tamarind water, palm sugar, and salt.
Method
Heat a seasoned wok over high heat until smoking.
Add the oil and fresh sambal. Stir-fry for 3–4 minutes until fragrant, slightly darkened, and no longer smells raw.
Add the kangkung stems and toss for 60 seconds.
Add the leafy tops and water. Toss continuously over the highest heat for 60–90 seconds until the leaves wilt and the stems remain crisp.
Taste carefully before adding any salt because belacan varies in salinity.
Transfer immediately to a warm serving plate so residual wok heat does not overcook the greens.
Beginner Technique Notes
Separate stems from leaves because stems require a longer head start.
Toast belacan with ventilation; its aroma is powerful but becomes rounded and savoury when properly cooked.
Fry the sambal until the shallot and garlic lose their raw smell.
A large hot wok prevents the water spinach from releasing excessive liquid.
Tips and Variations
Pound the sambal coarsely for texture rather than blending it into a smooth purée.
Adjust bird’s-eye chillies for heat while keeping long chilli for body and colour.
Do not cover the wok; trapped steam turns kangkung dull and soft.
Prepare everything before heating the wok because the greens cook in less than 3 minutes.
Serving Ideas
- Serve immediately on a wide platter, with the vivid green leaves and crisp hollow stems visible beneath the red-brown sambal.
Storage
Best eaten immediately. Refrigerate leftovers for up to 1 day and reheat very briefly in a hot wok. Freezing is not recommended because water spinach becomes limp.
Nutritional Value
Allergen Notes
Contains crustaceans from belacan. Commercial shrimp paste may contain additional ingredients or cross-contact, so check its label carefully.
Frequently Asked Questions
What is kangkung?
Kangkung is water spinach, a hollow-stemmed leafy vegetable widely cooked across Southeast Asia.
Can jarred sambal belacan be used?
The recipe is designed around a fresh pounded sambal, which gives brighter chilli and shallot flavour.
Why did my kangkung turn watery?
The wok was not hot enough, the greens were crowded, or they were covered during cooking.
Can regular spinach replace kangkung?
Regular spinach cooks differently and lacks the crisp hollow stems, so it will not produce the same dish.
