Kangkung Tumis Terasi

5.0 from 16 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 1 bunch (500 gram/1.1 lb) kangkung/on choy/water spinach
  • 2 tablespoon oil
  • 1 tomato, diced
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • thinly sliced red chilies, for garnish (optional)
  • Spice paste (grind/puree the following ingredients)
  • 2-5 red Fresno chilies, seeded
  • 1-5 red bird-eye chilies, seeded
  • 50 gram shallot
  • 4 cloves garlic
  • 1 tablespoon dried anchovies, toasted (Indonesian: ikan teri, Malaysian: ikan bilis)
  • 1 teaspoon shrimp paste, toasted (Indonesian: terasi, Malaysian: belacan)


  1. Wash and drain kangkung/water spinach, making sure that the vegetables are dry to prevent splattering. Cut into 3-4 inch sections. Set aside.
  2. Heat oil in a wok over medium-high heat. Fry spice paste until fragrant, then add diced tomatoes and cook until wilted.
  3. Add kangkung/water spinach, water, salt, pepper, and sugar. Cover the wok and only open the lid once kangkung/water spinach has wilted. Stir to mix. Continue cooking until kangkung is tender and the sauce is slightly reduced.
  4. Turn off heat, transfer kangkung to a serving platter. Garnish with thinly sliced chilies (optional), and serve with steamed white rice.

Another great recipe by https://dailycookingquest.com.