Recipe by: Gene Tan

Source: Adapted from

Serves: 4


  • 350g kangkung/ong choy/water spinach
  • 2 Tbsp. of dried shrimps
  • 2 chillies
  • 5 red chilli padi
  • 1 small onion or 5 shallots
  • 3 cloves garlic
  • 1 inch cube belacan (shrimp paste)
  • 2 Tbsp. canola or vegetable oil


  • Soak the dried shrimps for 10 mins.
  • Wash and Cut the kangkong and separate the leaves from the stems.
  • Pound the dried shrimps, chillies, onions or shallots and garlic together into a paste in a mortar pestle or blender.
  • Fry the belacan on pan without oil for about 1 minute.
  • Then add oil (2-3 Tbsp) and fry for a minute. Add blended paste and fry until fragrant
  • Add a bit of oil, and then put the KangKong stems in to fry first.
  • After 2-3 minutes add the leaves to fry. Add about 3 Tbsp. of water.
  • Fry until the leaves are soft and green. (but not too long as it will turn yellow.)

Download PDF version here: chinese-stir-fried-sambal-belacan-kang-kong_gene-tan