We’ve tried many a kangkung belacan or sambal kangkung recipe in our lives. We’ve ordered it at restaurants, roadside gerais, cooked it at home, or had it in other people’s homes. So when we tell you that this is the best version we’ve had so far (in our humble, big-bellied opinion), please believe us.
Recipe originally appears in Nonya Flavours; shared with permission by author Debbie Teoh.
Tableware by Ilham Ceramic Studio.
Kangkung belacan
by Debbie TeohWe’ve tried many a kangkung belacan or sambal kangkung recipe in our lives. We’ve ordered it at restaurants, roadside gerais, cooked it at home, or had it in other people’s homes. So when we tell you that this is the best version we’ve had so far (in our humble, big-bellied opinion), please believe us.
Recipe originally appears in Nonya Flavours; shared with permission by author Debbie Teoh.
Tableware by Ilham Ceramic Studio.
Servings: 4
Prep time: Slightly involved
Servings: 4
Prep time: Slightly involved
Ingredients
500g kangkung/water spinach (1 large bunch), trimmed into 1” sections, tough ends discarded
3-4 tbsp vegetable oil
50g dried prawns, soaked and chopped
Salt to taste
SPICE PASTE:
4-5 fresh red chillies
5 dried chillies
1 clove garlic
12 shallots
4 candlenuts
1” piece belacan
Directions
- Using a mortar and pestle or a blender, pound or grind all ingredients for spice paste. Set aside.
- Heat a wok over a medium flame, then add vegetable oil. Once it starts shimmering, fry the dried prawns until fragrant and the colour darkens. Remove from oil and set aside, leaving the oil in the pan.
- In the same oil, fry the ground spice paste until pecah minyak or until the oil separates the paste, about 10 minutes. Add the kangkung and stir fry to mix well. Season with salt.
- Once the kangkung has wilted but is still bright green, turn off the heat and return the fried dried prawns to the vegetables. Mix well. Serve hot with white rice.
Tips
- Covering the wok after adding the vegetables will help them cook down faster.
- Debbie also adds ikan bilis stock granules while seasoning to add an umami punch. Although we love MSG, we’ve found it’s not super necessary as the dried prawns already give a lovely briny taste.
Ingredients
500g kangkung/water spinach (1 large bunch), trimmed into 1” sections, tough ends discarded
3-4 tbsp vegetable oil
50g dried prawns, soaked and chopped
Salt to taste
SPICE PASTE:
4-5 fresh red chillies
5 dried chillies
1 clove garlic
12 shallots
4 candlenuts
1” piece belacan
Directions
- Using a mortar and pestle or a blender, pound or grind all ingredients for spice paste. Set aside.
- Heat a wok over a medium flame, then add vegetable oil. Once it starts shimmering, fry the dried prawns until fragrant and the colour darkens. Remove from oil and set aside, leaving the oil in the pan.
- In the same oil, fry the ground spice paste until pecah minyak or until the oil separates the paste, about 10 minutes. Add the kangkung and stir fry to mix well. Season with salt.
- Once the kangkung has wilted but is still bright green, turn off the heat and return the fried dried prawns to the vegetables. Mix well. Serve hot with white rice.
Tips
- Covering the wok after adding the vegetables will help them cook down faster.
- Debbie also adds ikan bilis stock granules while seasoning to add an umami punch. Although we love MSG, we’ve found it’s not super necessary as the dried prawns already give a lovely briny taste.
