Sambal Kangkong with Belacan | Don Signature Crab - Singapore Food Guide

Name: Sambal Kangkong with Belacan | Don Signature Crab - Singapore Food Guide
Total time: 23 min
Ingredients: 400 g kangkong (water spinach), ends trimmed, leaves and stems separated; 3 tbsp neutral oil (vegetable or peanut) for stir-frying; 1 tbsp belacan (shrimp paste), toasted and pounded or finely chopped; 6–8 dried red chillies, soaked to soften (or 3 fresh red chillies for a brighter flavor); 4–6 bird's eye chillies (chilli padi), whole or chopped, to taste (optional for extra heat); 4 shallots, peeled and roughly chopped; 3 cloves garlic, peeled; 1 tsp palm sugar or light brown sugar; 1 tbsp tamarind water (or 1 tbsp lime juice) to taste; 1–2 tsp fish sauce or 1 tsp salt (adjust to taste); 2 tbsp water (or vegetable stock) to loosen the sambal; 50 g small dried shrimp (optional), soaked and drained for extra umami; 1 tbsp oil for blending the paste (extra if using blender); Lime wedges, to serve; Fresh cucumber slices or achar, to serve (optional)

donsignaturecrab.sg

A Singapore-style wok-fried sambal kangkong with fragrant belacan—spicy, smoky and quick to make as a zi char-style vegetable side for family meals or hawker-st

View full recipe on donsignaturecrab.sg

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at donsignaturecrab.sg.

Share this recipe:

Cooking tools:

Ingredients

400 g kangkong (water spinach), ends trimmed, leaves and stems separated
3 tbsp neutral oil (vegetable or peanut) for stir-frying
1 tbsp belacan (shrimp paste), toasted and pounded or finely chopped
6–8 dried red chillies, soaked to soften (or 3 fresh red chillies for a brighter flavor)
4–6 bird's eye chillies (chilli padi), whole or chopped, to taste (optional for extra heat)
4 shallots, peeled and roughly chopped
3 cloves garlic, peeled
1 tsp palm sugar or light brown sugar
1 tbsp tamarind water (or 1 tbsp lime juice) to taste
1–2 tsp fish sauce or 1 tsp salt (adjust to taste)
2 tbsp water (or vegetable stock) to loosen the sambal
50 g small dried shrimp (optional), soaked and drained for extra umami
1 tbsp oil for blending the paste (extra if using blender)
Lime wedges, to serve
Fresh cucumber slices or achar, to serve (optional)