Sambal Kangkong (Water Spinach with Chilli Paste)

Sambal Kangkong is a very popular dish across Southeast Asia (especially Malaysia and Singapore), and its also my favourite vegetable dish to order when eating out, but why eat it outside when its so easy to make it at home in less than 20 minutes! Your house will be filled with the wonderful aroma of spicy chillies, and this recipe tastes just as spicy and savoury as what you get from restaurants!

At the core of Sambal Kangkong lies the tantalizing chilli paste, an exquisite amalgamation of taste and piquancy, made from:

1. Shrimp Paste (Belacan): This unassuming ingredient unveils a world of umami, contributing a depth that anchors the dish.
2. Chillies: These fiery gems infuse the dish with an invigorating heat.
3. Bird’s Eye Chillies (Optional): These chillies further intensify the fiery experience, but are completely optional if you prefer it less spicy.
4. Shallots: Sweet and mild, shallots offer a harmonious balance to the spice.
5. Garlic: The garlic’s aromatic allure wafts through the paste, igniting anticipation.
6. Yellow Onion: A touch of sweetness and complexity brought by the onion enriches the overall ensemble.

Sambal Kangkong is a testament to the marriage of nature’s bounty and the artistry of culinary finesse. The tender leaves and crunchy stalks are enrobed in the opulent flavors of the chilli paste, each bite a revelation of Southeast Asian flair and a journey of taste. The subtle notes of the chicken seasoning intertwine with the boldness of the chilli, creating an experience that lingers long after the last bite. So let’s get to it!

Watch How To Make It

Print Recipe

Sambal Kangkong (Water Spinach with Chilli Paste)

Sambal Kangkong is my favourite vegetable dish when eating out, with a wonderful spicy and savoury aroma, but why eat it outside when you can make it at home in less than 20 minutes!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: Asian, Malaysian

Keyword: dinner, easy recipe, lunch, spicy

Servings: 2

Ingredients

• 250 g water spinach (kangkong)
• 1/2 cup water
• 1/4 tsp chicken seasoning to taste

Chilli Paste

• 25 g shrimp paste (belacan)
• 5 chillies
• 2 bird's eye chillies optional
• 3 shallots
• 5 cloves garlic
• 1 yellow onion

Instructions

• Wash the water spinach, cut them into 2-inch-long pieces, and separate the leaves from the stalks.
• Add shrimp paste, chilli, bird's eye chilli (optional), shallots, garlic and yellow onion into a blender and blitz it.
• Heat oil in a pan over medium heat and pan fry the paste until fragrant. Add water and chicken seasoning and give it a good mix. The paste is enough to go for another 2 meals, so keep some for next time!
• Add the water spinach stalks first, and stir fry until softened. Then add the water spinach leaves and stir fry until the leaves are reduced in volume, then serve!