Sambal Kangkung

AuthorPeter Tan
Date
14. April 2021
Time1 min read

Sambal Kangkung is a popular and beloved traditional Malaysian sambal recipe that's stood the test of time. You find Malaysian eating at any occasion and you can find it at any restaurant serving Malaysian food.

What is sambal?

Sambal is a thick spicy sauce which has belacan in it; belancan is toasted shrimp paste. The other main ingredients in sambal include turmeric, shallot, chilli, onion, calamansi lime (known locally as limau kasturi) and salt and sugar. It is a unique sauce that plays an integral role in many Malay dishes. Sambal sauce can be used to cook vegetables, poultry and seafood. Some cooks love to to add it to fried noodles or fried rice. By using the thick spicy paste, they can really imbue the noodles or rice with a strong shrimpy flavour, not to mention a fiery kick that will be sure to whet your appetite. Sambal recipes are often times a well-kept family secret (just like mine).

Kangkung (also known as water spinach) has the great taste and texture to make it the perfect vegetable to be cooked with sambal. It is a very common dish that is served in most Malaysian families. Khimyan Sambal Tumis Sauce is slightly milder than the usual Malaysian sambal sauce, so if you enjoy your meals the hot and spicy way, you can add 2 or 3 chilies to this recipe.

Preparation:

  • 500g kangkung (a.k.a water spinach)
  • 400g medium sized prawn (shelled and deveined)
  • 1 tablespoon of cooking oil

  • 1 packet Khimyan Sambal Tumis Sauce

Direction:

  1. In a deep pot, heat up 1 tablespoon of cooking oil, then pour 1 packet Khimyan Sambal Tumis Sauce. Sauté for 1 minute or until fragrant.
  2. Add in kangkung and prawn, pan fry for 5 minutes or until both are cooked.
  3. Serve hot with steamed rice.