KANGKONG NYONYA STYLE (Spicy water spinach stir fry flavored with chilli and shrimp paste)

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Kangkong Nyonya Style

(Spicy Stir-Fried Water Spinach with Shrimp Paste)

This vibrant dish, known as Kangkung Belacan, is a cornerstone of Nyonya cuisine. It perfectly balances the earthy, nutty flavor of water spinach with a pungent, spicy aromatics.

Ingredients

  • The Greens: 1 bunch (approx. 370g) Kangkong (Water Spinach), cut into 3-inch lengths.

  • The Spice Paste:

    • 3 Shallots, chopped

    • 1–3 Holland chillies (adjust for heat)

    • 1/2 tsp Belacan (Dried shrimp paste), roasted

    • 1 tbsp Sweet soybean paste (optional, for added depth)

  • Liquids & Seasoning:

    • 3 tbsp Tamarind pulp (diluted with a little water to make an extract)

    • 2 tsp Soy sauce

    • 2 tbsp Peanut oil (for frying)

    • Salt (to taste)

Preparation

1. Prepare the Greens

Thoroughly wash the kangkong. Use a salad spinner or a colander to ensure the leaves are very dry; this prevents the stir-fry from becoming soggy.

2. Create the Flavor Base

Combine the shallots, chillies, roasted belacan, and sweet soybean paste in a food processor. Add a tiny splash of water and blend until a smooth paste forms.

3. Sauté the Aromatics

Heat peanut oil in a wok or large pan over low heat. Add the blended paste and sauté slowly. Cook for 5 to 7 minutes, stirring constantly, until the oil begins to separate from the paste (this indicates the flavors are fully developed).

4. High-Heat Stir Fry

Turn the heat up to high. Add the kangkong, tamarind extract, and soy sauce. Stir-fry vigorously for 3 to 4 minutes until the greens are just wilted and coated in the sauce.

5. Final Seasoning

Taste before adding salt. Between the belacan, soybean paste, and soy sauce, the dish may already be salty enough. Adjust to your preference.

Chef’s Notes

  • What is Kangkong? Also known as water convolvulus, this hollow-stemmed green is prized for its crunchy texture and ability to soak up spicy sauces.

  • Sweet Soybean Paste: This is a thick, fermented Chinese condiment. If you cannot find it at an Asian grocer, you can substitute with a dark hoisin sauce or omit it.

  • Serving: Best enjoyed immediately while the stems are crunchy. Serve with plain steamed rice or rich Nasi Lemak (coconut rice).


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