Sambal Kangkong

Global • Vegetarian

180

kcal

Protein

12g

Carbs

14g

Fat

✓ Verified Nutrition Data

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About Sambal Kangkong

Stir-fried water spinach with sambal belacan

How to Make Sambal Kangkong (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Sambal Kangkong is a beloved Singaporean vegetable stir-fry that brings together the vibrant flavors of water spinach ('kangkong') and spicy, aromatic sambal chili. Found in hawker centres and kopitiams across the island, this dish is a staple in local dining, often enjoyed with a plate of steaming rice or as a side to heartier mains. Its roots lie in the multicultural tapestry of Singapore, where Malay, Chinese, and Peranakan influences blend seamlessly to create iconic dishes like this. What makes Sambal Kangkong so appealing is its bold yet balanced flavor—fiery sambal, pungent garlic, and umami-rich fermented sauces coat the crisp, leafy greens. Each bite offers a harmony of textures and tastes, from the tender stems to the vibrant, just-wilted leaves. As Singaporeans embrace health-conscious eating, Sambal Kangkong stands out as a nutrient-dense, plant-based dish that doesn’t compromise on taste. Its simple, quick preparation makes it a favorite for weeknight dinners or as a nutritious option at vegetarian stalls. With its lively flavors and links to Singapore’s hawker heritage, Sambal Kangkong remains a cherished favorite for locals and visitors alike.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: soy

Ingredients(for One medium plate, suitable as a main for 1 or a side for 2)

300g Kangkong (water spinach) (cut into 2-inch sections)
2 Red chili (seeded and sliced, for sambal)
1 Fresh red chili padi (bird’s eye) (optional for extra spice) - optional
2 Shallots (peeled and sliced)
3 cloves Garlic (minced)
1 tablespoon Fermented soybean paste (taucheo) (available at local wet markets)
1 tablespoon Light soy sauce
1 tablespoon Vegetable oil (use canola or sunflower for health)
1 teaspoon Sugar
2 tablespoons Water
1/2 Lime (for serving) - optional

Instructions

1
Rinse and trim the kangkong. Cut into 2-inch sections, separating stems and leaves for even cooking.
3 minutes
Soak kangkong in cold water to keep it crisp.
2
Prepare the sambal: In a mortar and pestle or food processor, pound/smash red chili, chili padi (if using), shallots, and garlic into a coarse paste.
5 minutes
Use more chili padi for a spicier sambal.
3
Heat vegetable oil in a large wok over medium-high heat. Add the sambal paste and stir-fry until aromatic and the oil turns red.
4 minutes
Do not burn the sambal; lower the heat if necessary.
4
Stir in fermented soybean paste, light soy sauce, and sugar. Fry for another minute to combine flavors.
2 minutes
Balance sweet, salty, and spicy to your taste.

Why This Dish is Healthy

This dish is a great choice for health-conscious eaters as it is plant-based, low in calories, and packed with micronutrients. The fiber from kangkong helps regulate digestion, while the chili and garlic may boost metabolism and immunity. Using minimal oil and controlling sodium makes it suitable for those monitoring their heart health or managing weight. Sambal Kangkong delivers bold flavor without relying on heavy sauces or animal fats.

Sambal Kangkong is rich in vitamins A and C, iron, and fiber, thanks to the nutrient-dense water spinach. The use of fresh aromatics like garlic and shallots provides antioxidants, while the minimal use of oil and sugar keeps calories in check. Fermented soybean paste adds umami and plant-based protein. This vegan and vegetarian dish is naturally cholesterol-free, low in saturated fat, and supports digestive health with its high fiber content.

Pro Tips

💡Tip 1: Always separate kangkong stems and leaves for perfect texture—stems take longer to cook.
💡Tip 2: Use a hot wok to quickly sear the greens for maximum flavor and minimal nutrient loss.
💡Tip 3: For a more robust sambal, roast the chili and shallots before pounding.

Storage & Serving

Store cooled leftover Sambal Kangkong in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, but note that the greens are best enjoyed fresh to retain their texture.

Best served: Lunch