Sambal Kangkong – Stir-Fried Water Spinach with Spicy Sambal

If you're craving a fiery, flavorful veggie side dish, Sambal Kangkong is your answer. This beloved Malaysian stir-fry combines tender water spinach (kangkong) with a punchy, aromatic chili sambal that's bursting with local flavor. It’s spicy, savory, and the perfect companion to steamed rice and fried dishes.

Water spinach, also known as morning glory or “kangkong” in Malay, is a leafy green vegetable that cooks quickly and absorbs the rich flavors of sambal beautifully. The sambal is made with garlic, shallots, shrimp paste (belacan), and red chilies – ground and sautéed to a fragrant base, then stir-fried with the greens until they’re just wilted and coated with the spicy sauce.

This quick and easy recipe takes under 15 minutes to prepare, making it ideal for busy days or to complete a traditional Malaysian meal. Whether you serve it during family dinners or festive feasts, Sambal Kangkong is sure to impress with its vibrant color and bold taste.



✅ Ingredients:

  • 1 bunch of kangkong (water spinach), washed and cut into 2-inch pieces

  • 4 cloves garlic

  • 2 shallots

  • 6 red chilies (adjust to heat preference)

  • 1 tsp belacan (shrimp paste), toasted

  • 1 tbsp cooking oil

  • Salt and sugar to taste

🥄 Instructions:

  1. Blend the garlic, shallots, chilies, and belacan into a paste.

  2. Heat oil in a wok over medium heat and sauté the sambal paste until fragrant.

  3. Add kangkong and stir-fry for 2–3 minutes until just wilted.

  4. Season with salt and sugar to taste.

  5. Serve hot with rice and your favorite mains.

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