Sambal Kang Kong – 马来风光

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.

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  • Servings: 4

  • Time: 5 min

  • Skill: Easy


  1. 200g kangkong/water spinach (roots trimmed)

  2. 2 tbsp oil

  3. 2 tbsp water

  4. 2 chopped chili padi (optional)

Sambal Belachan:

  1. 2 chillies

  2. 5 chilli padis (or 2 chillies)

  3. 3 cloves of garlic

  4. 5 shallots

  5. 2 tbsp dried prawns (soaked)

  6. 10g belachan

  7. 3 tbsp oil


  1. Soak 2 tbsp dried prawns for 30 mins

  2. Add to the food processor,

  3. 2 chillies,

  4. 5 chilli padis,

  5. 3 cloves of garlic,

  6. 5 shallots,

  7. and soaked dried prawns (drained)

  8. Blend into a fine paste

  9. Dry fry 10g belachan in a pan

  10. Break the belachan up

  11. Add 3 tbsp oil

  12. Add blended chilli paste

  13. Stir fry until colour darkens

  14. Transfer sambal belachan to a bowl and set aside

  15. Cut and separate the stems and leaves from 200g kangkong

  16. Heat 2 tbsp oil to wok

  17. Add in sambal belachan

  18. Add the stems of kangkong and stir fry for 2 mins

  19. Next the leaves of kangkong

  20. Add 2 tbsp water

  21. Continue to stir fry until kangkong starts to wilt

  22. Serve and garnish with chopped chilli padis.

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