🇮🇩 Indonesia · Food
Stir-Fried Water Spinach (Cah Kangkung)
By eatmundo · August 4, 2026
A quintessential Indonesian vegetable dish featuring crunchy water spinach wok-seared with an umami-packed shrimp paste base. It is simple, fast, and incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the 300g of water spinach thoroughly and trim off the tough ends of the stalks.
- 2
Use a mortar to grind the 3 cloves of garlic, 2 shallots, 5 chili peppers, and 1 tsp of shrimp paste into a coarse spice paste.
- 3
Heat the 2 tbsp of vegetable oil in a wok over high heat until it begins to shimmer.
- 4
Add the spice paste to the hot oil, stirring for 30 seconds until the aroma fills the kitchen.
- 5
Immediately toss in the water spinach; it will look like a lot, but it wilts down in seconds.
- 6
Stir-fry vigorously for about 90 seconds while seasoning with 0.5 tsp of salt.
- 7
Ensure the leaves are just wilted and bright green, while the stalks remain crunchy.
- 8
Remove from heat immediately to prevent overcooking, which makes the vegetables mushy.
- 9
Tip: Do not add extra water, as the spinach releases enough moisture on its own.
Frequently Asked Questions
What is Cah Kangkung?+
Cah Kangkung is an Indonesian vegetable dish consisting of stir-fried water spinach seasoned with shrimp paste, garlic, shallot, and bird's eye chili. It is typically served as a side dish to accompany steamed rice during lunch or dinner.
Can I substitute shrimp paste?+
You can use fermented soybean paste or miso if allergic to shellfish, but the authentic taste requires shrimp paste.
How do I keep the spinach crunchy?+
Cook on the highest heat possible for a very short time; overcooking causes the stalks to lose their snap.
Is it spicy?+
It can be; adjust the 5 bird eye chilies to your preference, or remove the seeds to reduce the heat.
Should I chop the spinach?+
Traditional preparation keeps the stalks whole or cut into long segments; chopping too small makes them lose texture.
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