Malaysian spicy spinach (kangkung belacan) is a side dish made by stir-frying greens with chillies and shrimp paste.
About Malaysian spicy spinach
Origins and Tradition
Kangkung belacan is a well-known dish in Malaysian and Singaporean cuisines, featuring stir-fried water spinach (kangkung) with a pungent shrimp paste called belacan. Belacan is made from fermented shrimp, usually tiny varieties called geragau, which are steamed, mashed, and aged before being toasted and used in cooking.
The dish is a regular feature at hawker stalls and home tables, valued for its strong, savoury flavour and ease of preparation. Traditionally, it is stir-fried quickly over high heat with a sambal made from toasted belacan, fresh chillies, garlic, and shallots. It’s typically served with plain white rice and eaten alongside other meat or seafood dishes. In some versions, dried shrimp (udang kering) are also added for extra umami depth.
This Recipe
I prepared this dish using plain spinach instead of traditional water spinach (kangkung), which has long, hollow stems and a firmer bite when stir-fried. Kangkung can be hard to find outside Southeast Asia, though it’s sometimes available in Asian grocery shops.
The sambal, a traditional cooked chilli paste, stays completely authentic in flavour. The only change is that it’s prepared directly in the pan rather than made separately, keeping the process quick without altering the taste.
Ingredients for Malaysian spicy spinach
- spinach – If you can find water spinach (kangkung), use it for a more traditional texture. If not, plain fresh spinach works well.
- chilli flakes – Add for extra heat and texture; adjust the quantity depending on how spicy you want the dish.
- fresh chilli – Use mild red chilli.
- peanuts – Finely ground; can be swapped with other nuts.
- garlic – Use fresh cloves, finely chopped.
- onion – Use shallots.
- sugar – Use brown sugar
- shrimp paste (belacan) – Use any Southeast Asian-style shrimp paste such as belacan or terasi. If unavailable, anchovy paste or mashed salted anchovies can be used as a substitute, though the flavour will be milder and less pungent.
- oil – Use a neutral oil with a high smoke point, such as sunflower, vegetable, or peanut oil, for frying the sambal base.
Craving more spinach? Don’t miss this creamy
Croatian Spinach
How to make Malaysian spicy spinach
- Blanch the spinach in boiling water for about 1 minute, just until wilted, then drain thoroughly. If using frozen spinach, defrost and squeeze out any excess water. You can leave the spinach whole or chop it finely.
- Heat a few tablespoons of oil in a pan over medium heat. Add the finely chopped onion and chilli pepper (seeds removed). Sauté for 3 minutes until softened and fragrant.
- Add the minced garlic, finely ground peanuts (optional), shrimp paste, chilli flakes, sugar, and salt. Continue to cook for another 2 minutes, while stirring to avoid burning.
- Now add the spinach. Stir well to coat it. Cook for 2 more minutes to bring everything together. You would want spinach completely coated in the mixture.
- When done, squeeze over a little lime juice before serving. This dish can be served warm or at room temperature.
Taste another Malaysian classic:
Curry Laksa.
Recipe Card
Malaysian Spicy Spinach
Ingredients
- 400 g spinach
- 2 tsp ground peanuts - or other ground nuts, optional
FOR THE SAMBAL (SPICY MIX)
- 1 tsp chilli flakes
- 2 mild or hot fresh chilli
- 2 garlic cloves
- 1 shallot
- ½ tsp salt
- ½ tsp brown sugar
- ½ tsp shrimp paste
- a few tbsp sunflower oil - for frying
- 1 lime
Instructions
- Blanch the spinach in boiling water for 1 minute, then drain well.
- Heat oil in a pan over medium heat. Sauté the finely chopped onion and chilli for 3 minutes. Then add garlic, shrimp paste, ground peanuts, chilli flakes, sugar, and salt, and cook for another 2 minutes, while stirring to prevent burning.
- Add the spinach and stir well to coat. Cook for 2 more minutes.
- Finish with a squeeze of lime juice and serve warm or at room temperature.