Malaysian
Sambal Kangkung
Water spinach flash-fried with a garlic-chilli sambal — smoky, spicy and done in 10 minutes.
About this recipe
Sambal Kangkung is a malaysian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 3 cloves garlic
- 2 shallot
- 1/2 tsp sugar
- 1 bunch kangkung (water spinach) buy
- 2 tbsp chilli paste (sambal) buy
Equipment
Method
- 1
Pound or blend shallot, garlic and chilli paste into a rough sambal.
~2 min
- 2
Fry the sambal in hot oil until fragrant and the raw smell is gone, 2 min. (Add 1 tsp belacan here if not keeping it vegetarian.)
~3 min
- 3
Add the kangkung and a pinch of sugar; toss over high heat until just wilted but still crunchy, 2 min.
~3 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Shallots
- half a small red onion — milder, but close.
- Sambal
- sriracha or any chilli-garlic sauce.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Sambal Kangkung take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Shallots → half a small red onion — milder, but close; Sambal → sriracha or any chilli-garlic sauce. See the full list of smart swaps above.
Can I make Sambal Kangkung ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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