🇮🇩 Indonesia · Food
Tumis Kangkung Tauco
By eatmundo · August 4, 2026
🇮🇩 IDA classic Indonesian stir-fry featuring water spinach and fermented soy bean paste. This dish is prized for its vibrant green color, crunchy texture, and salty-savory depth.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the water spinach thoroughly under cold water and trim the tough ends of the stalks, then cut into 5cm pieces.
- 2
Finely slice the shallots, garlic, and red chilies using a sharp knife on a wooden cutting board.
- 3
Heat 2 tablespoons of vegetable oil in a large wok over high heat until it shimmers.
- 4
Sauté the shallots, garlic, and chilies for about 30 seconds until fragrant, being careful not to brown them.
- 5
Add the fermented soy bean paste and stir quickly for 15 seconds to release its aroma into the oil.
- 6
Toss in the water spinach and stir-fry vigorously for 1-2 minutes until it begins to wilt.
- 7
Drizzle the oyster sauce and add 0.5 teaspoon of salt, tossing for another 30 seconds until perfectly glazed.
- 8
Remove immediately from the heat to keep the greens vibrant; serve hot alongside steamed jasmine rice.
Frequently Asked Questions
What can I use if I can't find water spinach?+
Spinach or bok choy are good alternatives, though the texture will be slightly different.
Why did my water spinach become mushy?+
You likely overcooked it; stir-fry should be quick, keeping the stalks crisp.
Is fermented soy bean paste essential?+
Yes, it provides the unique, savory, umami flavor profile that defines this specific regional dish.
Can I add protein to this?+
Yes, thinly sliced shrimp or crispy fried tofu are excellent additions that complement the greens.
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