Kangkong Belacan
Hawker • Singapore
About Kangkong Belacan
Stir-fried water spinach with shrimp paste — zi char essential
How to Make Kangkong Belacan (Traditional & Healthy Version)
Kangkong Belacan is a beloved Singaporean stir-fry dish that brings together the earthy crunch of water spinach (kangkong) and the robust, umami-packed punch of sambal belacan, a spicy shrimp paste chili. This dish is a staple in many kopitiams and hawker centres across Singapore, embodying the vibrant flavors and multicultural fusion of our local cuisine. The dish traces its roots to the Malay and Peranakan communities, but over the decades, it has become a favorite across all cultures, often served alongside hot steamed rice for a satisfying dinner. With its smoky aroma and fiery taste, Kangkong Belacan is both comforting and exciting, balancing tradition with the contemporary health consciousness of today’s Singaporean home cooks. Thanks to the use of fresh local vegetables and minimal oil, this healthy adaptation preserves the authentic flavors while offering a nutritious, lower-calorie option. Whether you’re exploring the bustling streets of a hawker centre or whipping up a quick dinner at home, Kangkong Belacan delivers the essence of Singaporean flavor in every bite.
Ingredients(for 1 plate (approx. 200g cooked kangkong per serving))
- 300g Kangkong (water spinach) (also known as ong choy)
- 2 Fresh red chili (seeded for less heat)
- 2 cloves Shallots (finely sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Sambal belacan (homemade or store-bought)
- 1 tablespoon Dried shrimp (hae bee) (soaked & chopped)
- 1 teaspoon Cooking oil (preferably canola or sunflower)
- 1 teaspoon Light soy sauce (low sodium)
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon A pinch of sugar (balances the flavors) - optional
Instructions
- 1
Rinse and drain the kangkong thoroughly. Separate the stems and leaves; cut stems into 4cm lengths and leaves into bite-sized pieces.
5 minutes
Soak kangkong in cold water to keep it crisp.
- 2
Soak dried shrimp in warm water for 5 minutes, then drain and chop finely.
5 minutes
Use a mortar and pestle to release more flavor from the shrimp.
- 3
Blend or pound chili, shallots, and garlic into a coarse paste.
3 minutes
Pulse gently to retain texture.
- 4
Heat oil in a wok over medium heat. Sauté the dried shrimp until fragrant, about 1 minute.
2 minutes
Do not overcook to prevent bitterness.
Why This Dish is Healthy
This healthy Kangkong Belacan recipe uses less oil, plenty of fresh vegetables, and lean protein, making it ideal for weight management, diabetes-friendly diets, and anyone seeking to enjoy Singaporean hawker classics guilt-free. By choosing low-sodium soy sauce and balancing flavors with a small amount of sugar, you get all the authentic taste with better nutrition. The dish is also rich in antioxidants and fiber.
Kangkong is a low-calorie, nutrient-rich leafy vegetable, high in vitamins A and C, iron, and dietary fiber, which support immunity and digestion. Using minimal oil and lean protein sources like dried shrimp keeps the dish heart-healthy and suitable for calorie-conscious diners. The spicy sambal belacan also contains capsaicin, which may aid metabolism. This recipe is naturally low in saturated fat and cholesterol, making it a wholesome choice for most diets.
Pro Tips
- 💡Tip 1: Use freshly made sambal belacan for maximum aroma and flavor.
- 💡Tip 2: Stir-fry over high heat for a quick cook and vibrant greens.
- 💡Tip 3: Prepare all ingredients before cooking as the dish comes together fast.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly over high heat to preserve the vegetable’s texture.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 12.0 g |
| Fiber | 4.0 g |
