Sambal Kangkung (Stir-Fried Water Spinach)
The Quirky Foodster Team
Ingredients
- Kangkung (water spinach), washed and cut into 5cm (2 in) lengths — 400 g (14 oz)
- Vegetable oil — 3 tbsp
- Sambal chilli paste — 3 tbsp
- Garlic cloves, minced — 2
- Dried shrimp, soaked and chopped — 1 tbsp
- Sugar — 1 tsp
- Salt, — to taste
Method
- Heat the oil in a wok over high heat.
- Add the garlic and dried shrimp and stir-fry for 1 minute until fragrant.
- Add the sambal paste and cook for 2 minutes, stirring constantly, until fragrant and slightly darkened.
- Add the kangkung and toss vigorously over high heat for 2-3 minutes until just wilted but still vibrant green.
- Season with sugar and salt to taste, tossing briefly to combine, and serve immediately.
Introduction: Sambal kangkung stir-fries water spinach, a leafy green that thrives in Southeast Asia's warm, wet climate, with a fiery homemade sambal chilli paste.
Cultural Background: Sambal kangkung stir-fries water spinach, a leafy green that thrives in Southeast Asia's warm, wet climate, with a fiery homemade sambal chilli paste. A common side dish across Malay, Peranakan and Chinese households in Singapore, it is valued for its quick preparation and the way the peppery greens balance the rich, spicy sambal.
Tips: Cook over the highest heat possible and work quickly; overcooked kangkung turns limp and loses its bright colour. Separate the thicker stems from the leaves and add the stems a minute before the leaves for even cooking.
Variations: Add a handful of small dried anchovies for extra crunch and savouriness. Use spinach or choy sum as a substitute if kangkung is unavailable. Omit the dried shrimp and use a vegetarian sambal without shrimp paste for a vegetarian version.
Storage: Best eaten fresh; this dish does not store or reheat well due to the delicate leaves.
Reheating: Not recommended; kangkung wilts further and loses texture when reheated.
Nutrition: Approx. 130 kcal, 4g protein, 9g carbs, 9g fat, 3g fibre per serving.
FAQs:
Q: What is kangkung?
A: Kangkung, or water spinach, is a leafy green vegetable with hollow stems, widely used in Southeast Asian cooking for its mild flavour and quick cooking time.
Q: Can I make this less spicy?
A: Yes, use less sambal or a milder shop-bought sambal paste, adjusting to your preferred spice level.
- Kangkung (water spinach), washed and cut into 5cm (2 in) lengths — 400 g (14 oz)
- Vegetable oil — 3 tbsp
- Sambal chilli paste — 3 tbsp
- Garlic cloves, minced — 2
- Dried shrimp, soaked and chopped — 1 tbsp
- Sugar — 1 tsp
- Salt, — to taste
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