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Malaysian Kangkung Belacan (Spicy Water Spinach)
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)

Directions

Serves 3.

Kangkung, also known as water spinach or water convolvulus, has long narrow leaves with thin stems. Kangkung grows wild in Malaysia wherever there is water (and thus is also called "swamp cabbage"), and Malay farmers pick it alongside rice fields. There are many varieties of kangkung and they do not taste or look like our regular western spinach. They can be found in Chinese supermarkets, sold as ong choy or Chinese watercress. They wilt easily and lose their texture, so it is best to cook them as soon as possible after purchase.

Kangkung belacan is served at food courts, restaurants, and even at upscale hotel restaurants as it has become an iconic vegetable preparation in Malaysia.

 

Process Spice Paste ingredients to a coarse paste.

Heat 1 tablespoon oil in a wok or skillet and sauté Spice Paste for about 5 to 6 minutes, till fragrant, adding 1 to 2 tablespoons oil if needed. Add ground coriander and turmeric and stir for another ½ to 1 minute.

Add soy sauce and tamarind juice and stir for about 1 minute.

Add kangkung and stir for about 4 minutes, turning the leaves over often (using tongs) and coating well with sauce, till leaves wilt and become bright green with stems still retaining their crispiness.

Add salt if needed.

Ingredients