Kang Kung Belacan Recipe

Prepare belacan

Toast the belacan: Heat a small dry skillet over medium heat. Add the belacan (shrink-wrapped or a small chunk) and toast for about 30–60 seconds, pressing with a spatula, until fragrant and slightly darker. Remove and let cool, then finely chop or pound in a mortar and pestle into a paste.

Prepare the kangkung

Trim the kangkung stems and rinse thoroughly. Separate thicker stems from leafy tips. Roughly chop into 3–4 inch (7–10 cm) lengths so stems and leaves cook evenly.

Aromatics

Heat a wok or large frying pan over medium-high heat until hot. Add the vegetable oil and swirl. Add the sliced shallot and garlic and stir-fry for 30–45 seconds until fragrant and lightly golden (do not burn). Add sliced bird’s eye chilies and stir 10–15 seconds to release their aroma.

Cook belacan and combine sauces

Add the toasted belacan paste to the wok and stir-fry with the aromatics for 20–30 seconds so the paste dissolves into the oil. Add light soy sauce, oyster sauce, and palm sugar; stir to combine and dissolve the sugar.

Stir-fry kangkung

Add the thicker kangkung stems first and stir-fry for 30 seconds. Add the leafy tips, pour in 2 tablespoons water or vegetable stock, and toss quickly. Stir-fry for another 45–60 seconds until stems are tender-crisp and leaves are wilted but still bright green.

Finish and season

Taste and adjust seasoning with salt and white pepper if needed. Squeeze in about 1 teaspoon fresh lime or calamansi juice to brighten the flavors and give a final quick toss.

Serve

Transfer to a serving plate immediately and serve hot as a vegetable side with steamed rice or as part of a larger meal.