Kangkung Belacan Rau Muong Xao Mam Tom Recipe

I absolutely love this Kangkung Belacan recipe because it delivers a burst of bold flavors while being super quick and easy to whip up. Plus, the combination of belacan and fish sauce brings an irresistible umami punch that’s perfect for sharing with friends over a comforting bowl of rice!

Kangkung Belacan (Rau Muong Xao Mam Tom) is one of my favorite dishes from the vibrant cuisine of Southeast Asia. It’s a quick stir-fry that combines the water spinach (also known as kangkung or rau muong), an incredibly flavorful ingredient that—like most forms of spinach—cooks down quite a bit, with aromatic belacan (fermented shrimp paste) and plenty of oil.

Sometimes I add a clove or two of minced garlic for good measure; on occasion, I boost the flavor and spice level even further with optional sliced red chilis. The only downside to making it at home is that the smell of the cooked belacan will linger in your house for a day or two.

Ingredients

Kangkung (Water Spinach):
High in vitamins A and C, it also offers fiber for digestive health.

Belacan (Shrimp Paste):
Imparts umami; delivers protein.

Garlic:
Includes antioxidants; enhances taste and benefits cardiovascular health.

Red Chilies:
Provides warmth; has capsaicin that might enhance metabolism.

Fish Sauce:
Conveys saltiness and three-dimensionality; loaded with key minerals.

Ingredient Quantities

• 500g kangkung (water spinach), washed and cut into 5cm lengths
• 2 tablespoons belacan (shrimp paste)
• 4 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 red chilies, sliced (optional for heat)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 cup water or chicken stock

Instructions

1. Warm a wok or large frying pan on medium heat and pour in the vegetable oil.

2. Put the belacan in the hot oil and stir-fry. Do it for about a minute until the belacan breaks apart and sends out a good smell.

3. Add the minced garlic and sliced red chilies to the wok. Stir-fry for another minute until the garlic is golden and aromatic.

4. Throw the kangkung in, and mix quickly so that the leaves and stems are coated with the belacan mixture.

5. Add the fish sauce and sugar to the kangkung. Stir-fry for 2-3 more minutes. You want the tungsten to be wilted and the sugar to be somewhat caramelized. Fish sauce adds the savory element and also adds some moisture that will help wilt the tungsten.

6. Introduce the water or chicken stock to the wok, letting it create a steam bath for the veggies. Give them a gentle stir now and then, and let everything simmer together for another 2-3 minutes, by which time the kangkung should be tender and the rest of the ensemble should still be colorful.

7. Test the flavor and adjust the seasoning as necessary, adding more fish sauce or sugar if you like.

8. When the cooking is complete, take it off of the heat and move the kangkung that has been stir-fried into a dish for serving.

9. Serve right away as a side dish with steamed rice.

10. Relish your delectable Kangkung Belacan with companions and kin!

Equipment Needed

1. Wok or large frying pan
2. Stove
3. Spoon or spatula for stirring
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Serving dish or plate

FAQ

• What is Kangkung Belacan?Kangkung belacan, or Rau Muong Xao Mam Tom in Vietnamese, is water spinach that is stir-fried and seasoned with shrimp paste. It is a simple and healthy dish to prepare, but must be enjoyed soon after it is cooked lest it become too limp.
• Can I substitute the belacan with something else?Indeed, if you cannot locate belacan, you may substitute it with other shrimp pastes or even an anchovy paste; however, the flavor will not be identical.
• Is this dish very spicy?Depending on one’s tolerance, the dish can be spicy; however, you can control how spicy it is by adjusting the amounts of red chilies used, or by omitting them entirely.
• What does the dish pair well with?This meal goes nicely with rice that has just been cooked to the point of tenderness or with meats or seafood that have been cooked on the grill and are just past the point of being raw. In other words, make this dish work with your next meal involving rice, grilled seafood, or meats.
• How do you choose kangkung?Seek out lively, brilliant green leaves that are not drooping, and do not choose leaves with any yellow or brown spots.
• Can I replace water with chicken stock?Indeed, employing poultry broth in place of agua will confer additional layers of taste to the preparation.
• Can I make it vegetarian?For a vegetarian version, substitute the belacan and fish sauce with fermented bean paste and soy sauce; the taste will be different.

Substitutions and Variations

Belacan (shrimp paste):
Replace with a mixture of 2 tablespoons of fish sauce and 1 teaspoon of sugar to achieve a comparable, equally delightful level of umami.
A more accessible ingredient is 1 teaspoon of anchovy paste, which you could use.
Vegetable oil:
If needed, substitute with canola oil or sunflower oil for cooking.
For a slight nutty taste, use peanut oil.
Red chilies:
To use for heat, take 1/2 teaspoon of crushed red pepper flakes.
Replace with sliced jalapeño peppers for a milder spice.
Fish sauce:
Soy sauce is a vegetarian alternative. Use it.
Tamari is a great option for a gluten-free alternative, and can be substituted for soy sauce in the recipes with no changes needed. It can also be used in many of our other recipes calling for soy sauce, like stir fry.
Water or chicken stock:
Use vegetable stock in place of chicken broth for a vegetarian/vegan version.
Use coconut water for sweetness that’s not in your face.

Pro Tips

1. Pre-Toast the Belacan To enhance the flavor, consider lightly toasting the belacan before adding it to the wok. Wrap it in foil and heat it over a gas flame or in an oven for a couple of minutes until it’s fragrant. This can deepen the umami taste in the dish.

2. Control the Heat Be mindful of the heat level on the wok. Starting with high heat while stir-frying the belacan, garlic, and chilies will ensure intense flavors, but reduce to medium-high when adding the kangkung to prevent it from burning.

3. Uniform Cutting Ensure the kangkung is cut into uniform lengths (5cm) for even cooking. Separate the stems from the leaves and add the stems to the wok first, as they take a bit longer to cook than the leaves.

4. Balance the Seasons Taste as you go and balance the flavors by adjusting the sugar and fish sauce. Belacan can be quite salty, so adjust these elements to achieve your preferred level of sweetness and saltiness.

5. Adding a Splash of Lime Just before serving, consider squeezing a bit of fresh lime juice over the dish. This adds a fresh, tangy contrast to the rich, savory flavors of the belacan and fish sauce.