Curries and Sambal
Singaporean Sambal Kangkong with Belacan Rempah
Experience the bold flavors of Singaporean zi char at home with this crunchy Sambal Kangkong. This dish combines tender water spinach with a pungent, spicy shrimp paste rempah for a truly addictive side dish that pairs perfectly with steamed rice.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 145 kcal
Method
Prepare the kangkong by washing it thoroughly. Separate the tougher stems from the tender leaves and cut them into 5cm lengths.
Create the rempah by pounding or blending the red chillies, chilli padi, shallots, garlic, and belacan until it forms a slightly coarse paste.
Roughly chop the soaked dried shrimp.
Heat the oil in a wok over medium-high heat. Add the rempah and the dried shrimp. Stir-fry for about 3 minutes until the oil separates from the paste and it smells extremely fragrant.
Turn the heat to high. Add the kangkong stems first and toss for 30 seconds to soften.
Add the kangkong leaves, sugar, and light soy sauce. Stir-fry rapidly for another 1-2 minutes until the leaves are just wilted but still vibrant green.
Serve immediately while hot.
Notes
Toast the belacan in a dry pan for a minute before blending to unlock a deeper, smoky aroma.
Always stir-fry on the highest heat possible to ensure the kangkong stays crunchy and doesn't release too much water.
Add the stems first; they require more cooking time than the delicate leaves.
Do not overcook the greens or they will turn a dull brown color.
