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Sambal Kangkong from Malaysia

Sambal Kangkong

★ 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Sambal Kangkong is a beloved stir-fry, traditional to Malaysia.

About Sambal Kangkong

Sambal Kangkong is a beloved stir-fry, traditional to Malaysia. Traditionally it features garlic, peppers, chili and spinach.

🏛️ History & Culture

Sambal kangkong is a widely loved stir-fry across maritime Southeast Asia, with its roots in the everyday cooking of Malay and Peranakan communities. Its exact place of origin is not clearly documented, but the dish is commonly found in Malaysia, Singapore, and Indonesia, where regional versions vary in heat and seasoning—Malaysian renditions often use pungent belacan (shrimp paste), while Indonesian variants may add tamarind or coconut milk for a different balance.

In Malaysia, sambal kangkong is a humble yet iconic side dish, frequently served at home and in hawker stalls alongside rice, fried fish, or satay. It carries cultural significance as a comfort food that showcases the bold, spicy flavors central to Malay cuisine, and its simplicity reflects a resourceful use of affordable greens that remains popular across generations.

🍳 How to make Sambal Kangkong

AI-assisted, not kitchen-tested

Sambal Kangkong (Water Spinach in Chili-Shrimp Paste)

A beloved Malaysian stir-fry of tender kangkong (water spinach) tossed in a fiery, fragrant sambal built on garlic, chilies, fresh red peppers and toasted shrimp paste. Serve hot with steamed white rice as part of a shared meal.

Prep
10 min
Cook
8 min
Total
18 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 450 g (1 lb) kangkong (water spinach), also called water morning glory; stems separated from leaves
  • 30 ml (2 tbsp) neutral cooking oil, e.g. canola or sunflower
  • 20 g (¾ oz (about 4 cloves)) garlic, roughly chopped
  • 15 g (½ oz (about 6)) dried red chilies, soaked in hot water 10 minutes, then drained; stems removed; or null
  • 10 g (2 tsp) belacan (shrimp paste), dry-toasted in a dry pan until fragrant; or null
  • 1 whole large red bell pepper, seeded and sliced into thin strips
  • 2 whole fresh red chilies, sliced; remove seeds for milder heat
  • 1 tsp salt, or to taste
  • 1 tsp sugar, palm sugar preferred
  • 15 ml (1 tbsp) water, as needed

Steps

  1. 1 Prepare the kangkong: trim off any tough ends, discard wilted leaves, then cut the tender stems into roughly 5 cm (2 in) lengths. Keep the stems and leaves separate.
  2. 2 Pound or blend the soaked dried chilies, garlic and toasted belacan into a coarse paste using a mortar and pestle or small food processor. It should smell strong and aromatic.
  3. 3 Heat the oil in a wok over medium-high heat until shimmering. Add the chili–garlic–belacan paste and stir-fry for 1–2 minutes, until the oil turns reddish and the paste is fragrant and no longer raw.
  4. 4 Add the red bell pepper and fresh red chilies. Stir-fry for 30–45 seconds so they soften slightly but keep some crunch.
  5. 5 Toss in the kangkong stems first and stir-fry for about 1 minute. Add the leaves, salt, sugar and the splash of water, then toss vigorously for another 30–60 seconds — just until the leaves are wilted but still bright green and the stems are tender-crisp. Overcooking will leave you with limp, watery greens.
  6. 6 Taste and adjust seasoning. Transfer immediately to a plate and serve hot with steamed rice.
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