Sambal Kangkong
Sambal Kangkong is a beloved stir-fry, traditional to Malaysia. ยท Malaysia
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.
๐๏ธ 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 seasoningโMalaysian 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.
๐ณ How to make Sambal Kangkong
AI-assisted, not kitchen-testedSambal 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 (ยพ oz (about 4 cloves)) garlic, roughly chopped
- 15 g (ยฝ 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 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 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 Heat the oil in a wok over medium-high heat until shimmering. Add the chiliโgarlicโbelacan paste and stir-fry for 1โ2 minutes, until the oil turns reddish and the paste is fragrant and no longer raw.
- 4 Add the red bell pepper and fresh red chilies. Stir-fry for 30โ45 seconds so they soften slightly but keep some crunch.
- 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 30โ60 seconds โ 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 Taste and adjust seasoning. Transfer immediately to a plate and serve hot with steamed rice.
Report an issue with this recipe
Recipes from travellers
No one has shared their own Sambal Kangkong recipe yet. Yours would be the first.
Share how you make Sambal Kangkong
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Sambal Kangkong โ frequently asked questions
What is Sambal Kangkong?
Sambal Kangkong is a beloved stir-fry, traditional to Malaysia. Traditionally it features garlic, peppers, chili and spinach.
What is Sambal Kangkong made of?
Sambal Kangkong is made with garlic, peppers, chili and spinach.
Where does Sambal Kangkong come from?
Sambal Kangkong comes from Malaysia. Sambal kangkong is a widely loved stir-fry across maritime Southeast Asia, with its roots in the everyday cooking of Malay and Peranakan communities.
Where can I eat Sambal Kangkong?
At hawker stalls and home tables alike, locals spoon this fiery sambal-laced kangkong over steaming white rice, often alongside fried fish or grilled chicken.
How do you make Sambal Kangkong?
Making Sambal Kangkong at home takes about 10 minutes of prep and 8 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
Taste Sambal Kangkong in Kuala Lumpur
Independent picks. We earn a small commission if you book through these โ at no extra cost to you. How this works.
โ Before you go to Malaysia
Round out your trip โ most travellers book these alongside their trip.
More dishes like Sambal Kangkong
Roti Pisang
Roti Pisang counts among the traditional food of Malaysia, a street food sweets locals hold dear.
Bak Kut Teh
Pork ribs simmered in a peppery, herbal broth.
Roti Canai
Flaky stretched flatbread served with dhal and curry.
Nasi Lemak
Malaysia's fragrant national dish โ coconut rice with fiery sambal, crispy anchovies, peanuts and egg.
Laksa
Spicy coconut noodle soup, rich and aromatic.
Heong Peng
Heong Peng is one of the classic dishes in the pastry tradition of Malaysia.
Jamรณn Ibรฉrico
Acorn-fed cured ham, sliced wafer-thin and melt-on-the-tongue.
Sunday Roast
Roasted meat with potatoes, Yorkshire pudding and gravy.
Soppressata di Calabria
Soppressata di Calabria counts among the traditional food of Italy, a sausage locals hold dear.
Lion's Head Meatballs
Giant tender pork meatballs braised with cabbage.
Veau du Limousin
Veau du Limousin is one of the classic dishes in the fresh meat tradition of France.
Panta Bhat
Fermented leftover rice soaked in water, a cooling staple.
Tun na yu Bao
Hailing from China, Tun na yu Bao is a much-loved savoury pastry.
Sofakli Palov
Sofakli Palov is a traditional rice dish from Uzbekistan.
Vindaloo
Fiery, tangy Goan pork curry with vinegar and chilli.
Shishbarak
Rooted in Lebanon, Shishbarak is a dumpling enjoyed for generations.
- ๐ฒ๐พ Roti Pisang · Malaysia
- ๐ฒ๐พ Bak Kut Teh · Malaysia
- ๐ฒ๐พ Roti Canai · Malaysia
- ๐ฒ๐พ Nasi Lemak · Malaysia
- ๐ฒ๐พ Laksa · Malaysia
- ๐ฒ๐พ Heong Peng · Malaysia
- ๐ช๐ธ Jamรณn Ibรฉrico · Spain
- ๐ฌ๐ง Sunday Roast · United Kingdom
- ๐ฎ๐น Soppressata di Calabria · Italy
- ๐จ๐ณ Lion's Head Meatballs · China
- ๐ซ๐ท Veau du Limousin · France
- ๐ง๐ฉ Panta Bhat · Bangladesh
- ๐จ๐ณ Tun na yu Bao · China
- ๐บ๐ฟ Sofakli Palov · Uzbekistan
- ๐ฎ๐ณ Vindaloo · India
- ๐ฑ๐ง Shishbarak · Lebanon
Travel guides for Malaysia
All travel guides →Planning a trip where Sambal Kangkong is on the menu? These guides cover Malaysia and beyond.
Reviews
No reviews yet. Be the first to share your experience with Sambal Kangkong.
Write a review
Sign in to verify you're a real person, then share your thoughts on Sambal Kangkong.
Comments
No comments yet. Be the first to say something about Sambal Kangkong.