Kangkung Belacan

This is a delicious vegetable dish loved by many for its simplicity, and it’s low in calories too. Whip it up quickly while your rice is cooking, and maybe even add an omelette to complete your meal.

Prep Time

10 min.

Cook Time

10 min.

Total Time

20 min.


Quick & Easy


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400 g Kangkung (Chinese water spinach)
4 Chili Padi (Birds Eye Chilis) *add more if you prefer more ‘kick’*
3 small Red Onion (peeled)
3 cloves of Garlic (peeled)
1 tsp Belacan (shrimp paste)
1 tbsp Dried Anchovies (ikan bilis)
1 tbsp Oyster Sauce
1 tbsp Chicken Stock
½ tsp Salt
¼ cup Cooking Oil


  1. Pound the chilis, onion, garlic, belacan & anchovies in a pestle mortar until smooth
  2. Then add the salt, chicken stock and oyster sauce - this is your ‘sambal belacan’
  3. Cut Kangkong into about 6cm lengths, rinse and dry
  4. Add oil to wok on low heat
  5. Add sambal belacan to the wok, fry until fragrant
  6. Add stems into wok and stir
  7. Add leaves and stir, take off heat and serve immediately

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