Spicy and Savory Sambal Kangkong Recipe: A Taste of Authentic Southeast Asian Cuisine

Ingredients

  • 1 bunch of kangkong, washed and cut into 3-inch lengths
  • 2 tablespoons of vegetable oil
  • 5 cloves of garlic, minced
  • 3 red chilies, sliced
  • 3 tablespoons of sambal paste
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1/2 cup of water

Steps and instructions

  1. Heat the vegetable oil in a wok or large frying pan over medium heat.
  2. Add the minced garlic and sliced chillies to the wok and stir-fry until fragrant.
  3. Add the sambal paste to the wok and continue to stir-fry for a few minutes.
  4. Stir in the oyster sauce, soy sauce, and sugar, mixing well to combine.
  5. Add the kangkong to the wok and stir-fry until the leaves start to wilt.
  6. Pour in the water and cover the wok, allowing the kangkong to cook for about 3-5 minutes or until tender.
  7. Once cooked, remove from heat and serve immediately.

Tools for making

Recipe variations

  • Substitute kangkong with other leafy greens such as spinach or water spinach.
  • Add shrimp, chicken, or tofu for a protein-rich version.
  • Incorporate other vegetables like bell peppers, carrots, or mushrooms.
  • Experiment with different sambal paste variations, such as belacan (shrimp paste) sambal or tomato-based sambal.
  • Include additional spices and herbs like lemongrass, ginger, or turmeric for added flavor.
  • For a spicier kick, increase the amount of red chilies or include bird's eye chilies.
  • Add a squeeze of lime juice or vinegar for a tangy twist.
  • Garnish with chopped spring onions or fried shallots for extra texture and aroma.

Recipe overview

Sambal Kangkong is a popular Southeast Asian dish known for its robust flavors and spicy kick. It's a great way to enjoy green leafy vegetables. This recipe uses kangkong, also known as water spinach, stir-fried in a savory and spicy sambal sauce. It's simple to prepare with a cooking time of just about 15 minutes. You'll get a flavorful dish with the perfect blend of heat, sweetness, and umami. It's an excellent side dish to complement any meal and is sure to be a hit with those who enjoy a bit of spice in their food. Cook this at your home and enjoy the authentic taste of a favorite Southeast Asian dish.

Common questions

  1. Can I use other greens instead of kangkong? Yes, you can substitute kangkong with other leafy greens such as spinach or bok choy.
  2. Is sambal paste spicy? Yes, sambal paste is typically spicy. However, you can adjust the amount according to your preference for heat.
  3. Can I make this recipe vegetarian? Yes, you can make this recipe vegetarian by omitting the oyster sauce and using a vegetarian substitute or soy sauce instead.
  4. Can I make sambal paste from scratch? Yes, you can make sambal paste from scratch using a variety of chili peppers and other ingredients. However, it may be more time-consuming than using ready-made sambal paste.
  5. Can I make this recipe ahead of time? While it is best to serve sambal kangkong immediately after cooking, you can prepare the ingredients in advance and quickly stir-fry them when ready to serve.
  6. What can I serve sambal kangkong with? Sambal kangkong is often served as a side dish with rice or as part of a larger Asian-inspired meal. It pairs well with grilled meats or seafood.

Serving dishes and utensils

  • Wok - A large, deep cooking pan with high sides, commonly used in Asian cuisine for stir-frying.
  • Frying Pan - A flat-bottomed pan with low sides, used for frying and stir-frying.
  • Spatula - A utensil with a broad, flat, and flexible blade, used for stirring and flipping ingredients in the pan.
  • Knife - A sharp cutting tool used for chopping and slicing ingredients, such as garlic and chillies.
  • Cutting Board - A sturdy board used as a surface for cutting and preparing ingredients.
  • Plate or Serving Dish - A flat dish used for serving the cooked Sambal Kangkong.
  • Tongs - A utensil with two long arms and a pivot near the handle, used for gripping and handling the cooked kangkong.
  • Bowls - Small bowls for serving condiments or additional ingredients to accompany the dish.

Origin stories

Sambal Kangkong is a popular dish in Southeast Asia, especially in Singapore, Malaysia, and Indonesia. At the heart of this dish is Kangkong, also known as water spinach, which is a common leafy vegetable in these regions. Interestingly, it is considered an invasive species in certain parts of the United States because it grows so rapidly, it can clog waterways! The sambal paste, another integral part of this dish, is a flavorful chili paste that varies from region to region, and even family to family. Its preparation involves a delicate balance of chilies, shallots, garlic, shrimp paste, and other regional spices, all finely ground together. This dish reflects the region's love for spicy, flavorful food and its reliance on fresh, local ingredients. It is often enjoyed with a bowl of steaming rice, making it a comforting meal, while its vibrant colors and bold flavors appeal to the senses.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.