Sambal kangkong (马来风光) is a popular zi-char dish in Singapore. This recipe is a result of many attempts to replicate the taste of zichar-style sambal kangkong at home. After achieving this perfect taste (for my family), I have been cooking sambal veggies about twice a week! The best part of cooking kangkong (also known as water spinach or morning glory) at home is that it is so much cheaper, with a lot more veg on the plate.
Normally, my family is not too fond of the hollow stems of kangkong (also known as water spinach or morning glory). So I always look for the slimmer variety of kangkong with thinner stems (pictured above) which are available from time to time.
When cooked with the slimmer variety, all of the kangkong (stems and leaves) is soft and tender.
And this is one small short-cut I used for this recipe: instant sambal belacan paste. Additional ingredients (dried shrimps & seasonings) are still required to make the taste good, but this short-cut is a huge time saver for me. If you have more time, you can use homemade sambal belacan to replace the instant sauce.
First posted on Nov 2010, updated recipe on Jul 2019.