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Wash the kang kong thoroughly. Cut the entire bunch into three roughly equal pieces (about 3-inch lengths). Separate the thicker stems from the leafy parts and set aside.

Place a wok over low heat. Add the block of belacan directly into the dry wok. Use a ladle or spatula to mash and cook the belacan, stirring frequently, until it darkens and becomes very fragrant, about 3-5 minutes. Remove the cooked belacan from the wok and set aside.

In a manual food chopper or a small food processor, combine the peeled shallots, garlic cloves, fresh red chilies, drained dried chilies, and drained dried shrimp. Chop these ingredients together until a coarse, well-mixed paste is formed. This is your sambal paste.

Heat the cooking oil in the wok over medium-high heat. Add the prepared sambal paste and the cooked belacan. Stir-fry for 2-3 minutes until the paste is very fragrant and the oil separates.

Add the kang kong stems to the wok and stir-fry for 1-2 minutes until they start to soften slightly.

Add the kang kong leaves to the wok along with the water, sugar, and MSG (if using). Stir-fry quickly for another 1-2 minutes until the leaves are just wilted but still vibrant green. Do not overcook.

Taste and adjust seasoning if necessary. Serve immediately as a side dish with rice.


Wash the kang kong thoroughly. Cut the entire bunch into three roughly equal pieces (about 3-inch lengths). Separate the thicker stems from the leafy parts and set aside.

Place a wok over low heat. Add the block of belacan directly into the dry wok. Use a ladle or spatula to mash and cook the belacan, stirring frequently, until it darkens and becomes very fragrant, about 3-5 minutes. Remove the cooked belacan from the wok and set aside.

In a manual food chopper or a small food processor, combine the peeled shallots, garlic cloves, fresh red chilies, drained dried chilies, and drained dried shrimp. Chop these ingredients together until a coarse, well-mixed paste is formed. This is your sambal paste.

Heat the cooking oil in the wok over medium-high heat. Add the prepared sambal paste and the cooked belacan. Stir-fry for 2-3 minutes until the paste is very fragrant and the oil separates.

Add the kang kong stems to the wok and stir-fry for 1-2 minutes until they start to soften slightly.

Add the kang kong leaves to the wok along with the water, sugar, and MSG (if using). Stir-fry quickly for another 1-2 minutes until the leaves are just wilted but still vibrant green. Do not overcook.

Taste and adjust seasoning if necessary. Serve immediately as a side dish with rice.
