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Sambal Kangkong with Belacan

A Singapore-style wok-fried sambal kangkong with fragrant belacan — smoky, spicy and tangy water spinach served zi char-style as a shareable vegetable side.

Sambal Kangkong with Belacan

About this dish

Sambal Kangkong with Belacan is a staple at kopitiams and zi char stalls across Singapore — the kind of vegetable dish that vanishes from the middle of the table during family dinners. This version keeps things true to local flavours: bright, tender kangkong (water spinach) tossed quickly in a sambal made from toasted belacan (shrimp paste), chilli, shallots and a touch of tamarind for balance.

It’s perfect for weeknight dinners or weekend family-style feasts in the heartlands — think East Coast weekend seafood nights, a Tiong Bahru home-cooked spread, or as part of a peri-urban hawker-centre dinner with white rice and grilled ikan. The texture contrast is key: crunchy pale stems and silky green leaves coated in glossy sambal, with smoky umami from the belacan and popping bursts of heat from chilli padi.

This recipe suits busy cooks and sambal lovers: the sambal paste can be blitzed ahead and kept in the fridge, and the quick stir-fry takes minutes on high heat to get that wok-charred aroma. For neighbourhood cooks who prefer less heat, I include swaps and tips for sourcing belacan at NTUC, wet markets or speciality Asian grocers around Singapore.

Ingredients

  • 400 g kangkong (water spinach), washed, leaves separated from thicker stems and stems cut into 4 cm lengths
  • 3 tbsp vegetable oil or neutral cooking oil
  • 2 tbsp sambal paste (see below) or canned sambal belacan
  • 6–8 bird's eye chillies (chilli padi), adjust to taste, roughly chopped
  • 3 small shallots, peeled
  • 3 cloves garlic, peeled
  • 1 tsp toasted belacan (shrimp paste), pounded or finely grated
  • 1–2 tbsp tamarind juice (or 1 tsp tamarind paste dissolved in 30 ml water)
  • 1 tsp palm sugar or light brown sugar (to taste)
  • 1 tbsp light soy sauce
  • Pinch of salt, to taste
  • Juice of 1 small lime or 2 calamansi (optional, to finish)
  • 1 tbsp dried shrimp (optional), soaked for 10 minutes and drained
  • 1 tbsp vegetable stock or 25 ml water (if needed to loosen the sauce)
  • Optional garnish: fried shallots and extra sliced red chilli for serving

Step-by-Step Method

  1. Prepare the sambal paste: in a blender or mortar and pestle, combine chopped bird's eye chillies, shallots, garlic and toasted belacan; blitz or pound into a coarse paste. If using dried shrimp, add it here. Add a splash of oil to help blending if needed.
  2. Make tamarind juice by dissolving tamarind paste in warm water and straining, or prepare fresh juice. Set aside.
  3. Heat a wok over high heat until very hot (you should see slight wisps of smoke). Add the vegetable oil and swirl to coat.
  4. Fry the sambal paste in the hot wok for 1–2 minutes, stirring constantly. Fry until the raw smell of shallots and garlic fades and the paste becomes aromatic; reduce heat to medium-high if it starts to burn.
  5. Add the tamarind juice, palm sugar and light soy sauce to the sambal; stir and simmer 30–45 seconds so the flavours marry. If the paste is too dry, add 1 tbsp stock or water to loosen.
  6. Toss in the kangkong stems first and stir-fry on high for about 30–45 seconds until the stems begin to soften but remain crisp.
  7. Add the kangkong leaves, toss quickly and continuously for another 30–60 seconds until leaves are wilted but still bright green. The whole stir-fry should take 1–2 minutes once the vegetables hit the wok.
  8. Taste and adjust seasoning — add a pinch of salt, more sugar for balance, or extra light soy for saltiness. If you like more tang, squeeze in lime or calamansi just before removing from heat.
  9. Serve immediately on a warm plate, sprinkled with fried shallots or extra sliced chilli if using. Best enjoyed hot with steamed white rice and other zi char dishes.

Tips & Serving Ideas

  • Toast the belacan briefly in a dry pan before pounding or blending — this deepens the smoky, savoury flavour typical of Singapore sambal.
  • If you can’t find fresh belacan, use a good-quality bottled shrimp paste or a teaspoon of fish sauce as a last resort; for a vegetarian version, replace belacan with roasted shiitake paste and add extra soy.
  • To get wok hei and prevent soggy kangkong, keep the wok very hot and stir-fry quickly — stems first, then leaves, total time in the wok should be under 2 minutes.
  • Prepare the sambal paste ahead and refrigerate for up to 3 days — it keeps the flavours developing and makes weeknight cooking faster.
  • Buy kangkong from wet markets or neighbourhood grocers (NTUC, Sheng Siong, Cold Storage carry them occasionally); choose bright green leaves and firm stems.
  • Adjust heat for kids or guests by using fewer bird’s eye chillies and adding red chilli for colour only; guests who like more punch can add extra sliced chillies at the table.
  • Leftovers reheat well in a wok on medium heat for 1–2 minutes; add a splash of water if the paste tightens up — great for next-day lunch with rice.

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