Kale Peperoncino Pasta Recipe Spinach Tomato Egg Drop Soup Recipe Salmon Umeboshi Pasta Recipe Teriyaki Hotate & Shishito Peppers Recipe Teriyaki Salmon & Scallions Recipe 15-Minute Salmon Ochazuke Recipe

Sambal Kangkong

Sambal Kangkong Recipe

If you prefer more tenderly cooked stems, choose the slimmer variety of kangkong (seasonal).

For a pleasant leaves-to-stems ratio, use only the top one-third or half of the stems.

This recipe works well with sweet potato leaf too.


  • one packet (about 250g) kangkong (aka water spinach, water morning glory)
  • 10g dried shrimp (虾米)
  • 3 tbsp (45 ml) hot water
  • 1 tbsp + 1 tbsp cooking oil divided
  • 1 finger-length red chilli sliced to thin sections
  • 1 chilli padi sliced to thin sections for extra heat; only if needed
  • 3 cloves garlic finely chopped
  • 4 shallots (or 1/4 small red onion) sliced thinly
  • 1 1/2 tbsp sambal belacan paste instant or home-made; to taste
  • 1/4 tsp Maggie seasoning sauce optional
  • tiny pinch of salt to taste
  • 2-3 tbsp water add more as needed
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)


  1. Prepare kangkong. Using kitchen scissors, snipe & separate the kangkong leaves from the stems. Wash and dry the kangkong.
  2. Prepare dried shrimps. Soak dried shrimps in a small dish with hot water until softened, about 20 minutes. Reserve and set aside the dried shrimps soaking water.
  3. Prepared grinded spices. Add softened dried shrimps, garlic and shallots to an electric food grinder or blender. Add 1 tbsp oil and pulse for a few seconds. Alternatively, pound the ingredients in a mortar & pestle or finely chop them.
  4. Stir-fry the dish. Heat remaining oil in a wokpan. Stir-fry grinded spices for briefly until fragrant. Add kangkong stems and stir fry briskly on high heat until softened. Add kangkong leaves and dried shrimp soaking liquid. Stir fry until the leaves are reduced in volume. Then add sambal belacan paste, chillis, salt and water. Drizzle Chinese wine along the sides of the wok walls during the last 10 seconds of cooking. Stir to coat well before serving.
Pages: 1 2

34 comments on “Sambal Kangkong”

  1. I didn’t realize that you linked this yummy recipe to my blog until I went through my posts. Sorry for very late thank from me!

  2. Hello Wiffy, you are on vacation again?! Lucky you :-) pls share with us more food adventures… Ever since I chanced upon ur blog a nth ago, I hv been trying your recipes each wkend. Today I fried kangkong for the first time! One non spicy plate for my boys n one spicy plate for hubby n I …. I also boiled samgyetang using Ellena Guan’s recipe….
    Thanks to generous folks like you that I have more ideas on what dishes to cook fir my family over the weekends. Thanks! Michelle

  3. Hi, love this Sambal recipe!! I just made it with sweet potato leaves and my husband and son loved it. I am so eager to try your other recipes as well. Thank you so much :)

  4. Hi there this is kinda of off topic but I was wanting
    to know if blogs use WYSIWYG editors or if you have to manually code
    with HTML. I’m starting a blog soon but have no coding skills so I wanted to get advice from someone with experience. Any help would be greatly appreciated!

  5. Pingback: I Love the Earth – Let’s celebrate Earth Hour, Earth Day & Vegetarian! | The Friday Rejoicer

  6. Pingback: #AtoZChallenge – S is for Sambal | Olduvai Reads

Leave a Reply

Your email address will not be published. Required fields are marked *