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Stir-Fried Sambal Kangkong (Malay Water Spinach)

Name: Stir-Fried Sambal Kangkong (Malay Water Spinach)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Cuisine: other
Ingredients: Cooking oil; Garlic; sambal belacan; water spinach; Cornflour; water

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentSpicy

Allergens:warningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Active Cooking

00:00:06

warningStay safe

Stand back slightly when adding garlic into hot oil to avoid skin splatters.

Heat 2 tbsp cooking oil in a wok over medium heat, then add 1 tbsp minced garlic and stir fry for about 20 seconds until fragrant and lightly golden.

local_fire_departmentMedium heat, about 20 seconds

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Watch out

Keep stirring the minced garlic continuously, as small garlic pieces burn quickly and turn bitter if scorched.

Ingredients:Cooking oil (2 tbsp)Garlic (1 tbsp)

Tools:SpatulaWok

Active Cooking

00:00:28

Add 100g sambal belacan paste into the wok with the garlic. Stir fry over medium heat for about 25 seconds until the mixture is fully combined, highly aromatic, and sizzling gently as oil starts to separate.

local_fire_departmentMedium heat, about 25 seconds

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Watch out

Do not leave sambal paste unagitated on heat, otherwise chili solids will char quickly and give off harsh smoke.

Ingredients:sambal belacan (100 g)

Tools:SpatulaWok

Active Cooking

00:00:53

warningStay safe

Keep hands and face at a distance from the wok as hot steam rises rapidly during high-heat stir-frying.

Add 500g washed kangkong into the wok over high heat. Toss continuously for about 105 seconds until the water spinach wilts down, turns vivid green, and stems are thoroughly coated with sambal.

local_fire_departmentHigh heat, about 105 seconds

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Watch out

Water spinach must be thoroughly drained before cooking, otherwise wet leaves will dilute the rich sambal flavor and steam instead of stir-fry.

Ingredients:water spinach (500 g)

Tools:SpatulaWok

Active Cooking

00:02:39

Pour in slurry made of 1 tbsp cornflour mixed with 2 tbsp water into the simmering sauce. Stir fry rapidly for 15 seconds until gravy thickens into a shiny glaze clinging to greens.

local_fire_departmentMedium-high heat, about 15 seconds

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Watch out

Stir the cornflour slurry again right before pouring and stir the pan immediately, otherwise flour clumps will solidify at the bottom.

Ingredients:Cornflour (1 tbsp)water (2 tbsp)

Tools:SpatulaWok

Active Cooking

00:02:53

warningStay safe

Use kitchen gloves or towels when holding hot wok handles to prevent thermal burns.

Turn off stove heat and transfer the Sambal Kangkong onto a serving platter. Serve immediately while hot alongside warm rice.

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