kangkong garlic

The best way to eat Kangkong (water convolvulus) is either to stir fry it with belacan or blanched and dipped in prawn paste eaten together with cuttlefish. I was not planning to cook kangkong without chilli but due to absent mindedness, I bought kangkong without buying chillies. Left with no choice, I had to do some improvisation and decided to give it a stir fry minus chillies.

I had with me tender shoots of kangkong, homegrown by some villagers nearby. Most of the stems were used as they were young shoots and not overly fibrous. I was pleasantly surprised that a simple stir frying with garlic and pre-soaked dried prawns brought out the natural hint of sweetness in the vegetable. Unlike stir frying with belacan which may overpower the taste of the vegetable altogether, this stir fry keeps it light.

This is my recipe for Stir Fried Kangkong with Garlic




  • 300 grammes kangkong (washed, roots removed and plucked)
  • 5 cloves garlic (chopped)
  • 30 grammes dried prawns (soaked for 5 minutes in 200 grammes water)
  • 1 1/2 tablespoons palm oil




  • 1 teaspoon fish sauce
  • salt to taste
  • a pinch of msg (optional)



Heat oil in wok. Add pre-soaked dried prawns (without water) and stir fry for 15 to 30 seconds. Add garlic and continue stir frying till garlic beginning to brown.

Add kangkong and stir well. Add seasoning and sprinkle a little water (previously used to soak dried prawns) every now and then to keep the dish moist. Dish up when leaves have completely and evenly turned darker colour.

Serve hot.

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  1. 1
    Mama BoK
    November 28th, 2007 at 12:14 pm

    I’ve never used fish sauce before for my cooking. I hear it can be quite tricky .. if you put too much..??

  2. 2
    November 28th, 2007 at 12:27 pm

    Mama Bok : Erm…I did not use too much. About a teaspoon. You can always try adding a couple of drops and keep tasting the dish till it’s good enough for you ๐Ÿ˜€

  3. 3
    November 28th, 2007 at 8:22 pm

    Though i may not be the greatest cook on earth. i sure can eat. And as i seldom take spicy food, i can say that what u dished out is really nice. As for the pics hoh, macro sans flash will make them look yummier. Thanks for the comment earlier. And this is my food blog url. I have one too, LOLZ.

  4. 4
    December 3rd, 2007 at 12:23 pm

    I still like the spicy belacan version ๐Ÿ˜›

  5. 5
    December 4th, 2007 at 1:13 pm

    Samm : Er…what’s macro sans flash? LOL! I am only using the Nikon L4, which is the entry level compact digital camera for my photos here ๐Ÿ˜€

    tigerfish : This will probably be more suitable to kids and those who can’t eat spicy food ๐Ÿ˜€

  6. 6
    December 4th, 2007 at 5:05 pm

    That means hoh. You dun use flash. Turn it off when shooting food pics. If got macro (close up) settings, use that to get a better close up. Neh, that flower icon eh. Sure got wan. Mah cun loh those food pics.

  7. 7
    December 7th, 2007 at 5:19 pm

    Samm : I will try without the flash the next time. Thanks for the photography tip ๐Ÿ˜€

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