Sambal Kangkong is one of the oldest recipes in my recipe book. I had this dish since I was a kid. Our family used to live in a countryside. Kangkung was so accessible and doesn’t cost a thing. Even so, kangkung still a cheap vegetable to buy in Malaysia. I just got my 300gram kangkung for RM1.00.

Those time, money used to be tight in the family so I guess, mom thought sambal kangkung is an ideal dish to cook for us. Anyway, we love it so much.

Fast forward today, I still love to eat Sambal Kangkung. Whenever I cook my Sambal Kangkung, I can’t help to sneeze hard because of the belacan. ( Of course, I’ll cover my mouth) And my whole house smell with Belacan.

So hopefully, you’ll enjoy the dish. Let me know, how it turns out.

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Sambal KangKong Recipe | Sambal Kangkung Resepi

Ingredients :
300g kangkung or water spinach (roots trimmed)
10g belacan
6 tbsp oil
1/4 tsp salt or to taste
1/2 tsp sugar or to taste
Some water

Blend Paste:
2.50 red chilies
5 chilli padis or Thai’s Chillies
4 cloves of garlic
5-6 shallots
2.50 tbsp dried prawns (soaked)
4 tbsp water
1/2 red chili, Sliced (optional)

1. Soak 2 tbsp dried prawns with hot water for 15-20 mins.
2. Cut kangkung about 5cm each. Separate stems and leaves. Remove roots. Wash and drain a few times until no more dirt on the kangkung.
3. Add to the blender:-
2.50 red chilies
5 chili padis or Thai’s Chillies
4 cloves of garlic
5-6 shallots
2.50 tbsp dried prawns (soaked)
4 tbsp water
Blend into a fine paste

3.Heat up a wok and dry fry 10g belacan in a pan, break the belacan up. Dry fry belacan for 1-2mins.
4.Add 4 tbsp oil into the wok.
5.Add blended chili paste.
6.Stir fry until color darkens and the chili paste fragrant.
7.Move sambal to the side, add 2 tbsp oil. Then, stir-fry the sambal a few seconds.
8. Add Kangkung stems. Occasionally, splash 1-2 tbsp water, until stems 80% cook or soften.
9. Add Kangkung leaves, stir fry until kangkung leaves cook. Occassionally, splash 1-2 tbsp water.
10. Season with salt and sugar.
10. Garnish with slice red chilies.
11. Serve with white rice.

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