Spicy Water Spinach (sambal Kangkong)

Spicy Water Spinach, also known as Sambal Kangkong, is a popular Peranakan dish that features tender water spinach stir-fried in a spicy, aromatic sambal sauce. This dish is a perfect balance of heat, sweetness, and umami flavors, making it a delightful addition to any meal.

Spicy Water Spinach (sambal Kangkong)

Ingredients

  • 1 bunch water spinach (kangkong), washed and cut into 2-inch lengths
  • 3 tablespoons vegetable oil
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 4 red chilies, finely chopped
  • 2 tablespoons belacan (dried shrimp paste)
  • 1 tablespoon sugar
  • 1 tablespoon tamarind paste
  • Salt to taste

Instructions

  1. In a wok or large pan, heat the vegetable oil over medium heat.
  2. Add the shallots, garlic, and red chilies. Stir-fry until fragrant, about 2 minutes.
  3. Add the belacan and continue to stir-fry until the mixture is aromatic, about 3 minutes.
  4. Add the water spinach and stir-fry for 3-4 minutes until wilted.
  5. Stir in the sugar, tamarind paste, and salt. Cook for another 1-2 minutes.
  6. Remove from heat and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
5g
Fat
6g

Supplies

Wok or large pan Cutting board Knife

Tools

Stove Spatula

Serving suggestions

Sambal Kangkong is best served with steamed rice or as a side dish to complement a larger Peranakan meal.

Tips & tricks

For a spicier kick, add more red chilies to the sambal sauce. Adjust the level of heat according to your preference.

Cost

$8