Stir Fried Kang Kong

    15 minutes

    This is a simple side dish using kang kong - water spinach - cooked in a homemade spice blend that is a combination of chilli, shallots, garlic and belacan (shrimp paste).

    28 people made this

    Serves: 6 

    • 500g kang kong
    • cooking oil
    • 2 tablespoons dried shrimp, soak in hot water
    • 1 pinch salt, to taste
    • 1 red chilli, slice diagonally
    • Spice Blend
    • 8 dried chillies, soak in hot water discard seeds
    • 8 shallots, diced
    • 2 garlic cloves, diced
    • 2cm belacan, diced

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Prepare the kang kong by separating the leaves from stems and then cutting the stems into 4cm pieces
    2. Spice Blend: Blend the chillies, shallots, garlic and belacan until fine. Heat wok with a little oil and fry the spice paste until fragrant.
    3. Add the dried shrimp and stir fry for a minute.
    4. Add the kang kong stems and stir fry until they are slightly softened before adding the leaves to the wok.
    5. Make sure that the vegetables are blended with the spice paste then add salt to taste. The leaves should be just wilted.
    6. Place on serving dish and sprinkle the sliced red chillies on top. Serve hot with rice.

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