Stir Fried Water Spinach with Belacan

A flavorful and spicy dish that is popular in Southeast Asian cuisine. Water Spinach, also known as, Kang Kong, is stir-fried in belacan for a pungent yet savory taste, and in dried chilli to add the spicy kick. Enjoy together with steamed rice and other side dishes.

  • 35min

    prep time

  • 10min

    cook time

  • 12



  • Quick Belacan Sauce
  • 4 tbsp Dried Shrimp rinsed and soaked in ¼ cup hot water
  • 4 tsp Belacan
  • 2 pcs Shallot, medium & sliced
  • 2 pcs Garlic, sliced
  • 4 pcs Dried Red Chilli
  • 3 tbsp Vegetable Oil
  • Stir Fried Vegetable
  • 1/4 cup Quick Belacan Sauce
  • 500 g Water Spinach
  • 1 tbsp Fresh Ginger, julienned
  • 1/2 tbsp, McCormick® Garlic Pepper Seasoning Grinder
  • 1/4 tsp Sugar
  • 3 tbsp Vegetable Oil

Nutrition information (per serving)


  • For belacan sauce, chop the soaked dried shrimp and add into a mortar with reserved ¼ cup water from soaking.

  • Add belacan, sliced shallot, garlic, and dried chilli. Mix and grind until well-combined. Set aside for 15 mins.

  • Add 1 ½ tbsp vegetable oil to a saucepan over medium heat and add sauce mixture. Fry about 5-8 mins till fragrant and be careful not to burn it. Set aside.

  • Heat the saucepan with 3 tbsp of oil till smoked. Add ginger and stir for 5-10 seconds and add belacan sauce and McCormick Garlic Pepper Seasoning. Cook for another 10 seconds and add water spinach.

  • Bring heat up to the highest flame and give a quick toss. Add sugar and taste if more salt or McCormick Garlic Pepper Seasoning is needed.