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