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Indonesia · Food

Tumis Kangkung Belacan

30 min
100 kcal
4 servings

By eatmundo · August 4, 2026

Tumis Kangkung Belacan🇮🇩AI-generated image

Same ingredients, elsewhere in the world

11 matches

Dishes from other countries' kitchens, made from the same core ingredients as Tumis Kangkung Belacan. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countriesSee all 11 matches

A quintessential Southeast Asian vegetable stir-fry featuring water spinach tossed in a punchy, savory fermented shrimp paste. This dish is prized for its vibrant green color and addictive umami flavor.

According to eatmundo's ingredient comparison, the closest dish to Tumis Kangkung Belacan from another cuisine is Adobong Kangkong with Bagoong (Philippines): the two share 77% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Thoroughly wash 500g of water spinach and remove the tough bottom stems, keeping the leaves and tender stalks.

  • 2

    Mince 3 garlic cloves and slice 3 chilis thinly to ensure they distribute flavor evenly.

  • 3

    Heat 2 tbsp oil in a wok over high heat until it shimmers and is nearly smoking.

  • 4

    Add the garlic and chilis, stir-frying for 30 seconds until golden and aromatic.

  • 5

    Stir in 1 tbsp fermented shrimp paste, pressing it into the oil to release its aroma.

  • 6

    Toss in the water spinach and immediately add 1 tbsp soy sauce and 0.5 tsp salt.

  • 7

    Stir-fry vigorously for 2 minutes only, just until the leaves wilt and turn bright green.

  • 8

    Transfer immediately to a serving dish to prevent overcooking from residual heat.

Frequently Asked Questions

What is Tumis Kangkung Belacan?

Tumis Kangkung Belacan is an Indonesian stir-fried water spinach dish seasoned with fermented shrimp paste, garlic, and chili. It is typically served as a vegetable accompaniment to steamed rice in main meals.

Can I replace water spinach?

Spinach or morning glory are the closest substitutes, though the texture will be slightly different.

How do I make it less spicy?

Remove the seeds and white pith from the chilis before slicing them to drastically reduce the heat.

Why does my spinach get watery?

You likely cooked it too long; use high heat to cook it quickly and evaporate excess liquid.

What if I can't find fermented shrimp paste?

You can substitute it with a mix of fish sauce and a pinch of brown sugar, though the depth will change.

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