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Sayur Kangkung


  • Cut off the roots of the kangkung, rinse well and then pluck off the leaves with some of the stalk. Set aside.
  • Then pound the shallots, chillies, candlenuts, sugar, salt and shrimp paste using a mortar and pestle (or in a food processor) until well combined.
  • Heat a little oil in a wok (or large non-stick pan) and saute the spice mixture until toasted. 
  • Then add the kangkung with a little water or stock. Stir, cover and cook for about 2-3 mins until leaves are tender.
  • Serve as an accompaniment.


  • 1 kg kangkung (morning glory)
  • 10 shallots, finely chopped
  • 2-3 small red chillies, finely chopped
  • 3-4 candlenuts, finely chopped
  • 1-2 good pinches sugar
  • a good pinch of sea salt
  • ½ tspn shrimp paste
  • vegetable oil
  • water or vegie stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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