🇲🇾 Malaysia · Food
Kangkung Belacan
By eatmundo · August 4, 2026
🇲🇾 MYA vibrant and spicy stir-fried water spinach dish that is a staple in every Malaysian household. It relies on the pungency of fermented shrimp paste to create a deep savory flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the water spinach thoroughly, trim the thick stems, and cut into 5cm pieces.
- 2
Pound the shallots, garlic, chilies, and shrimp paste in a mortar until a coarse paste forms.
- 3
Heat 3 tablespoons of oil in a wok over high heat until it begins to shimmer.
- 4
Add the paste and fry for 1 minute until highly fragrant, being careful not to burn it.
- 5
Throw in the water spinach; the wok should be very hot so the leaves wilt rapidly.
- 6
Stir-fry for 2 minutes, then season with salt and sugar, tossing well to combine.
- 7
Cook for another 1 minute until the stems are crisp-tender and the leaves are vibrant green.
- 8
Serve immediately while steaming hot to maintain the crunchiness of the stalks.
Frequently Asked Questions
Can I replace water spinach?+
You can substitute it with morning glory or even spinach, though the texture will differ.
Is the shrimp paste essential?+
Belacan is the soul of the dish; without it, you lose the signature Malaysian flavor profile.
Should I keep the heat high?+
Yes, high heat is crucial to cook the spinach quickly without making it watery.
What if it's too salty?+
Shrimp paste is very salty; be sure to taste before adding additional salt to the dish.
🇲🇾 MYMundo Match
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