Kangkung Belacan

Name: Kangkung Belacan
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 400g Water Spinach (Kangkung), washed and cut into 5 cm lengths; 2 tbsp Neutral Oil; 2 Shallots, small, sliced; 3 cloves of Garlic, sliced; 2 Red Chilies, sliced (seeds removed optional); 2 Bird's Eye Chilies, sliced (optional for extra heat); 1 tsp Belacan, toasted; 1/2 tsp Sugar; 1/4 tsp Salt, to taste; 2 tbsp Water

Kangkung Belacan is a vibrant, wok-tossed dish of tender water spinach enlivened with a smoky, spicy belacan chili paste. Quick to prepare and full of umami, it pairs beautifully with steamed rice or as a lively side to grilled proteins.

Kangkung Belacan is a vibrant, wok-tossed dish of tender water spinach enlivened with a smoky, spicy belacan chili paste. Quick to... Show more

Traditional Malaysian Recipe

Health Grade

S+ · Outstanding

Rating

4.0

Time

20 min

Price

0,80 €

Calories

107 kcal

low calorie

healthy

nutritious

quick

Method

Prep the greens

Rinse the Water Spinach thoroughly to remove any grit, then shake off the excess water and cut it into 5 cm lengths if needed. Slice the Shallots thinly, slice the Garlic, and cut the Red Chilies into thin strips; if you want extra heat, slice the Bird's Eye Chilies too.

Fry aromatics

Heat the Neutral Oil in a wok or large skillet over medium-high heat. Add the shallots, garlic, red chilies, bird's eye chilies if using, and the Belacan, then stir-fry for 2 minutes until the aromatics soften and the belacan smells deeply savory.

Wilt the kangkung

Add the kangkung in a big handful, then sprinkle in the Sugar and Salt. Pour in the Water and toss constantly for 1 to 2 minutes, just until the leaves wilt and the stalks stay bright green and crisp-tender. Keep everything moving so the greens cook evenly without turning mushy.