🇮🇩 Indonesia · Food
Tumis Kangkung Terasi
By eatmundo · August 4, 2026
🇮🇩 IDA classic Indonesian stir-fry featuring fresh water spinach tossed in a pungent, umami-rich shrimp paste sauce. This vibrant dish balances the crunchy texture of the greens with the deep, savory heat of bird's eye chilies.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the water spinach thoroughly, remove tough stem ends, and cut into 5cm lengths while keeping leaves separate.
- 2
Crush the garlic and shallots together with the bird's eye chilies and shrimp paste into a coarse paste using a mortar and pestle.
- 3
Heat 2 tbsp of oil in a large wok over high heat until it shimmers and smokes slightly.
- 4
Sauté the spice paste for 30 seconds until extremely aromatic, being careful not to let the garlic burn.
- 5
Add the thicker stems of the water spinach first and stir-fry for 1 minute before tossing in the remaining leaves.
- 6
Drizzle 2 tbsp of oyster sauce and sprinkle 0.5 tsp of salt, stirring vigorously for 90 seconds until the greens are wilted but still bright green.
Frequently Asked Questions
Can I substitute water spinach?+
If water spinach is unavailable, bok choy or regular spinach can be used, though the texture will be slightly different.
How to prevent it from becoming soggy?+
Cook on high heat for a very short time; overcooking leads to a mushy texture and dull color.
Is shrimp paste essential?+
The shrimp paste is the heart of this dish, providing the essential umami flavor that characterizes Indonesian stir-fries.
Should I soak the spinach?+
No need to soak; just ensure it is cleaned thoroughly to remove any grit and dried well before frying.
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