Sambal Kang Kong

Leafy
Mains

Easy Level:

Cook Time:

Servings:

4

Sambal kangkong is a dish that doesn’t need much prep and looks deceptively simple. BUT, here’s a tip we figured out. The wok has to be SMOKING hot when the kangkong goes in! Fry a small portion at a time and don’t be greedy because the moment too much kangkong hits the wok, the temperature lowers and your stir fry becomes soup!
Only add a splash of water near the end and serve once the kangkong starts to wilt. Do it right and an amazing treat awaits you! AND yes and do not burn your sambal!!! Do take note our version is really spicy, switch the chili pardis in the recipe to normal chilli if you want a less spicy version.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
kangkong/water spinach (roots trimmed)
0.00
g
g
kangkong/water spinach (roots trimmed)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
chopped chili padi (optional)
0.00
chopped chili padi (optional)

Sambal Belachan

0.00
chillies
0.00
chillies
0.00
chilli padis (or 2 chillies)
0.00
chilli padis (or 2 chillies)
0.00
cloves
cloves
of garlic
0.00
cloves
cloves
of garlic
0.00
shallots
0.00
shallots
0.00
tbsp
tbsp
dried prawns (soaked)
0.00
tbsp
tbsp
dried prawns (soaked)
0.00
g
g
belachan
0.00
g
g
belachan
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Soak 2 tbsp dried prawns for 30 mins
Soak 2 tbsp dried prawns for 30 mins
Mark as completed

2

Add to the food processor,
Add to the food processor,
Mark as completed

3

2 chillies,
2 chillies,
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4

5 chilli padis,
5 chilli padis,
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5

3 cloves of garlic,
3 cloves of garlic,
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6

5 shallots,
5 shallots,
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7

and soaked dried prawns (drained)
and soaked dried prawns (drained)
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8

Blend into a fine paste
Blend into a fine paste
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9

Dry fry 10g belachan in a pan
Dry fry 10g belachan in a pan
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10

Break the belachan up
Break the belachan up
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11

Add 3 tbsp oil
Add 3 tbsp oil
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12

Add blended chilli paste
Add blended chilli paste
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13

Stir fry until colour darkens
Stir fry until colour darkens
Mark as completed

14

Transfer sambal belachan to a bowl and set aside
Transfer sambal belachan to a bowl and set aside
Mark as completed

15

Cut and separate the stems and leaves from 200g kangkong
Cut and separate the stems and leaves from 200g kangkong
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16

Heat 2 tbsp oil to wok
Heat 2 tbsp oil to wok
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17

Add in sambal belachan
Add in sambal belachan
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18

Add the stems of kangkong and stir fry for 2 mins
Add the stems of kangkong and stir fry for 2 mins
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19

Next the leaves of kangkong
Next the leaves of kangkong
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20

Add 2 tbsp water
Add 2 tbsp water
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21

Continue to stir fry until kangkong starts to wilt
Continue to stir fry until kangkong starts to wilt
Mark as completed

22

Serve and garnish with chopped chilli padis.
Serve and garnish with chopped chilli padis.
Mark as completed

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