Sambal Kang Kong
Sambal Kang Kong
Ingredients
For the Stir-Fry
- 1 bunch kang kong, about 1 pound, washed and cut into 3-inch pieces, stems and leaves separated
- 3 tablespoons cooking oil
- 1/4 cup water
- 1/2 teaspoon sugar
- 1/4 teaspoon MSG, optional, or other flavor enhancer
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 3 min
- 5
Add the kang kong stems to the wok and stir-fry for 1-2 minutes until they start to soften slightly.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
Taste and adjust seasoning if necessary. Serve immediately as a side dish with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Stir-Fry
- 1 bunch kang kong, about 1 pound, washed and cut into 3-inch pieces, stems and leaves separated
- 3 tablespoons cooking oil
- 1/4 cup water
- 1/2 teaspoon sugar
- 1/4 teaspoon MSG, optional, or other flavor enhancer
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
Add the kang kong stems to the wok and stir-fry for 1-2 minutes until they start to soften slightly.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
Taste and adjust seasoning if necessary. Serve immediately as a side dish with rice.
⏱️ 1 min