Kangkung Belachan
Prep time
Cook time
Total time
  • 2 large bunches kangkong, rinsed and sliced into 2-inch sections (separate stalks and leaves)
  • ⅓ cup dried shrimps
  • 3 shallots, minced
  • 6 cloves garlic, minced
  • ½ tsp ginger, minced
  • 2 heaping tbsp sambal belachan
  • 1 tsp tamarind paste
  • 1 tsp brown sugar
  • fish sauce
  • oil
  1. In a wok add oil then sauté shallots, garlic and ginger. Cook in low heat until shallots are soft.
  2. Add the dried shrimps and continue to sauté until fragrant.
  3. Add the sambal belachan, tamarind paste and brown sugar then continue to cook for two minutes.
  4. Turn heat to high then add the kangkong stalks then sprinkle a bit of water to hydrate. Stir fry for two minutes.
  5. Add the leaves then cook for another minute again sprinkling a bit of water to rehydrate.
  6. Season with fish sauce then serve hot.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2017/11/13/kangkung-belachan/