1.0https://sslbelacan.com/cnrich600338<blockquote class="wp-embedded-content" data-secret="B919SD1J4w"><a href="https://sslbelacan.com/cn/sambal-kang-kong/">Sambal Kang Kong</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://sslbelacan.com/cn/sambal-kang-kong/embed/#?secret=B919SD1J4w" width="600" height="338" title="《 Sambal Kang Kong 》—" data-secret="B919SD1J4w" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>Sambal Kang Kong Instruction Instructions For Dry Shrimp Sambal :1.  Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.  Heat a pan with oil and toast the belacan until it dries out, becoming powdery andemitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrapthe belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius untilfragrant. Allow it to cool.3.  Remove seeds from the fresh chilies and cut them into smaller pieces.4.  Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.  Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 untilfragrant and lightly browned (about 6 minutes).6.  Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.  Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.  Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.  Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10. Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized containerand refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month whenfrozen.This recipe yields approximately 300 grams of sambal. Instructions For stir fried sambal Kang Kung :1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.2.Add sambal. Sauté for 20 seconds until fragrant.3.Add prepared Kang Kong and water. Stir fry for another 5 minutes or until kang kung aretender.4.Soya sauce to taste (optional) Usage:This dry shrimp sambal can be used as a cooking sauce for dishes such as sambal prawns,sambal petai, sambal long bean, sambal potatoes, sambal egg plant, Mee Siam and SingaporeLaksa. Please refer to the respective recipes for more details. Tip:For the best results, use belacan made from fresh ingredients. Fresh belacan not onlyenhances the aromatic taste but also improves the vibrant color of the sauce. Some varietiesof belacan, especially those with a deep, pungent aroma, may darken the sambal and impart adull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan isessential to maintain the signature freshness and flavor of the sambal. Ingredients Prep Time: 20 minutesCooking Time: 15 minutes Fresh Ingredients For Dry shrimp sambal :1.  6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.  150 grams fresh red chilies, chopped3.  3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.  200 grams shallots, thinly sliced5.  1 cup peanut oil or olive oil (for a healthier option)6.  20 grams roasted belacan, crumbled7.  3 tablespoons palm sugar8.  30 grams tamarind paste mixed with 1/2 cup water (discard seeds)9.  1 large red onion, halved and sliced (optional)10. 3 pandan leaves, knotted11. Sea salt, to taste Fresh Ingredients For Sambal Kang Kong:1.  450g of fresh Kang Kong roots removed (cut into 5cm length)2.  ¼ cup of water3.  2 table spoon of vegetable oil4.  Soya sauce to taste5.  150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)https://sslbelacan.com/wp-content/uploads/2025/06/kangkong-cover.webp