Entree: Christmas Island – Kangkung Belacan (Stir-fried water spinach with spicy shrimp paste and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) belacan (shrimp paste)
- 4 cloves (12 g) garlic, minced
- 2 small shallots (30 g), thinly sliced
- 4 bird’s eye chilies (10 g), sliced thin (adjust to taste)
- 1 lb (450 g) kangkung (water spinach), tough stems trimmed and leaves separated
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) tamarind juice or 1 tbsp (15 ml) lime juice
- 1 tsp (4 g) palm sugar or brown sugar
- 1/4 tsp (1.5 g) salt, or to taste
- Optional: 2 tbsp (30 g) toasted dried shrimp, finely chopped (for extra umami)

Instructions

1. Heat 1 tbsp (15 ml) oil in a small skillet over medium heat. Add belacan and fry, breaking it up, until aromatic and slightly darkened, about 1–2 minutes. Remove and set aside.
2. In a mortar and pestle or small blender, pound/blend the fried belacan with garlic, shallots, and chilies into a coarse paste. If using, mix in toasted dried shrimp.
3. Heat remaining 2 tbsp (30 ml) oil in a large wok or skillet over high heat until shimmering.
4. Add the belacan-chili paste and stir-fry for 30–45 seconds until fragrant, taking care not to burn.
5. Add the kangkung stems first and toss for 30 seconds, then add the leaves and continue to stir-fry briskly.
6. Pour in 1/4 cup (60 ml) water, tamarind or lime juice, and sugar. Stir constantly until the greens wilt but remain bright green, about 1–2 minutes.
7. Season with salt to taste, adjust acidity or sugar as needed, and remove from heat while the kangkung is still crisp-tender.
8. Transfer to a serving plate and serve immediately with steamed rice.