📝 About This Recipe
This iconic Southeast Asian staple, known as Kangkung Belacan, is a masterclass in balancing the 'umami' punch of fermented shrimp paste with the fresh, crunchy snap of water spinach. The dish centers around a hand-pounded spice paste that releases a pungent, savory aroma the moment it hits a screaming-hot wok. It is a fiery, salty, and slightly sweet side dish that transforms humble greens into the star of any Malaysian or Singaporean feast.
🥗 Ingredients
The Greens
- 500 grams Morning Glory (Kangkung/Water Spinach) (washed, tough ends trimmed, cut into 3-inch lengths)
The Spice Paste (Rempah)
- 1.5 tablespoons Belacan (Fermented Shrimp Paste) (toasted until fragrant and crumbly)
- 6-8 pieces Dried Chilies (soaked in hot water to soften)
- 3-5 pieces Fresh Red Bird's Eye Chilies (adjusted for heat preference)
- 5 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 tablespoons Dried Shrimp (soaked for 10 minutes and drained)
The Stir-Fry
- 3 tablespoons Vegetable Oil (high smoke point oil like peanut or canola)
- 1 teaspoon Palm Sugar (Gula Melaka) (or brown sugar)
- 1 teaspoon Light Soy Sauce (optional, for depth)
- 2 tablespoons Water (to create a slight sauce)
- 1/4 teaspoon Salt (to taste, be careful as belacan is salty)
- 2 pieces Calamansi Lime (halved, for finishing)
👨🍳 Instructions
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1
Prepare the morning glory by separating the hollow stems from the leafy tops. Since stems take longer to cook, keeping them separate ensures even texture.
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2
In a dry pan over medium heat, toast the belacan block for 2-3 minutes, breaking it apart with a spatula until it smells pungent and turns a darker shade of brown.
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3
Using a mortar and pestle (preferred for texture) or a small food processor, grind the soaked dried chilies, fresh bird's eye chilies, shallots, garlic, and soaked dried shrimp into a coarse paste.
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4
Add the toasted belacan to the spice paste and pound further until fully integrated. The paste should be vibrant red and aromatic.
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5
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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6
Add the vegetable oil and swirl to coat the surface. Immediately add the prepared spice paste.
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7
Stir-fry the paste for 2-3 minutes on medium-high heat. You are looking for 'pecah minyak'—where the oil separates from the paste and the color deepens.
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8
Toss in the morning glory stems first. Stir-fry for 45 seconds to soften them slightly.
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9
Add the leafy tops of the morning glory along with the palm sugar, soy sauce, and 2 tablespoons of water.
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10
Turn the heat to the maximum setting. Using a quick tossing motion, stir-fry for only 60-90 seconds until the leaves are just wilted but still bright green.
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11
Taste quickly and add a pinch of salt only if necessary. The belacan and dried shrimp provide significant saltiness.
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12
Remove from heat immediately to prevent the greens from turning limp and grey. Plate the dish and squeeze fresh calamansi juice over the top for a bright, acidic finish.
💡 Chef's Tips
Always toast your belacan first; it removes the 'raw' smell and unlocks a deeper, nutty umami flavor. Do not overcook the greens—the total time in the wok for the leaves should be under 2 minutes to maintain a 'crunch'. If you can't find morning glory, Chinese broccoli (Gai Lan) or even baby spinach make decent substitutes, though the texture will differ. Using a mortar and pestle instead of a blender yields a better texture, as it bruises the aromatics and releases essential oils rather than just slicing them. Ensure the morning glory is very dry after washing; excess water will steam the vegetable rather than sear it, resulting in a soggy dish.
🍽️ Serving Suggestions
Serve immediately alongside a bowl of steaming hot jasmine rice to soak up the spicy juices. Pairs beautifully with a crispy fried egg (telur dadar) or fried fish. Accompany with a cold glass of Lime Juice or Iced Teh Tarik to balance the heat. This is a perfect side dish for a multi-course Malaysian meal featuring Beef Rendang or Chicken Satay.