Kangkong Belacan

A favourite among my family, especially with my 2nd daughter! …. This vegetable dish is spicy yet taste sooo good.


  • 2 bundles of KangKong (water spinach) – separate the leaves from stems and cut the stems into 4 cm pieces, washed clean, drain and keep aside
  • A little oil for frying
  • Salt and sugar to taste

To blend together with a little bit of water:
– 3 pcs of garlic
– 10-15 pcs of red bird’s eye chilies (more if you like it spicier)
– 1-2 tbsp of dried anchovies
– 1 inch of belacan (shrimp paste)

Heat a small wok and pour a little oil.  Once the oil is heated, fry the blended ingredients.  Fry till fragrant.

Add enough salt and sugar to taste. Stir well.

Then add in the Kangkong. Stir well till the vegetables are cook but do not overcook. Off the fire.

Serve hot with rice and other dishes.


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