{"id":4301,"date":"2025-06-23T06:53:22","date_gmt":"2025-06-23T06:53:22","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=4301"},"modified":"2025-06-23T06:54:04","modified_gmt":"2025-06-23T06:54:04","slug":"sambal-kang-kong","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/sambal-kang-kong\/","title":{"rendered":"Sambal Kang Kong"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4301\" class=\"elementor elementor-4301\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f317b6a e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"f317b6a\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\" data-core-v316-plus=\"true\">\n\t\t<div class=\"elementor-element elementor-element-e93f8fc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"e93f8fc\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-9a6879c e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"9a6879c\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6f4c39c elementor-widget elementor-widget-heading\" data-id=\"6f4c39c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Sambal Kang Kong<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d16374a elementor-widget elementor-widget-image\" data-id=\"d16374a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"955\" height=\"630\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover.webp\" class=\"attachment-large size-large wp-image-4290\" alt=\"\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover.webp 955w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover-300x198.webp 300w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover-768x507.webp 768w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover-18x12.webp 18w\" sizes=\"(max-width: 955px) 100vw, 955px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8123f3d e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"8123f3d\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e850f45 elementor-widget elementor-widget-heading\" data-id=\"e850f45\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-119d301 elementor-widget elementor-widget-text-editor\" data-id=\"119d301\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div><strong>Instructions For Dry Shrimp Sambal :<\/strong><\/div><div>1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.<\/div><div>2.\u00a0 Heat a pan with oil and toast the belacan until it dries out, becoming powdery and<\/div><div>emitting a strong shrimp fragrance. Remove from heat and let it cool. Alternatively, wrap<\/div><div>the belacan in aluminum foil and air fry for 10 minutes at 180 degrees Celsius until<\/div><div>fragrant. Allow it to cool.<\/div><div>3.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.<\/div><div>4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.<\/div><div>5.\u00a0 Heat a pan with 2 tablespoons of oil and stir-fry the blended ingredients from step 4 until<\/div><div>fragrant and lightly browned (about 6 minutes).<\/div><div>6.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).<\/div><div>7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oil<\/div><div>separates (10-12 minutes).<\/div><div>8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.<\/div><div>9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.<\/div><div>10.\u00a0Remove the pandan leaves and let the sambal cool. Bottle it in a dry, sterilized container<\/div><div>and refrigerate. It will keep for up to 2 weeks in the refrigerator and up to 1 month when<\/div><div>frozen.<\/div><div>This recipe yields approximately 300 grams of sambal.<\/div><div>\u00a0<\/div><div><strong>Instructions For stir fried sambal Kang Kung :<\/strong><\/div><div>1.Heat a wok or large fry pan. Add vegetable oil and swirl it around to coat the wok or fry pan.<\/div><div>2.Add sambal. Saut\u00e9 for 20 seconds until fragrant.<\/div><div>3.Add prepared Kang Kong and water. Stir fry for another 5 minutes or until kang kung are<\/div><div>tender.<\/div><div>4.Soya sauce to taste (optional)<\/div><div>\u00a0<\/div><div><strong>Usage:<\/strong><\/div><div>This dry shrimp sambal can be used as a cooking sauce for dishes such as sambal prawns,<\/div><div>sambal petai, sambal long bean, sambal potatoes, sambal egg plant, Mee Siam and SingaporeLaksa. Please refer to the respective recipes for more details.<\/div><div>\u00a0<\/div><div><strong>Tip:<\/strong><\/div><div>For the best results, use belacan made from fresh ingredients. Fresh belacan not only<\/div><div>enhances the aromatic taste but also improves the vibrant color of the sauce. Some varieties<\/div><div>of belacan, especially those with a deep, pungent aroma, may darken the sambal and impart a<\/div><div>dull, stale scent, diminishing its fresh umami flavor. Therefore, opting for fresh belacan is<\/div><div>essential to maintain the signature freshness and flavor of the sambal.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3e50d63 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"3e50d63\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-21fc17f elementor-widget elementor-widget-heading\" data-id=\"21fc17f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1b3db5 elementor-widget elementor-widget-text-editor\" data-id=\"e1b3db5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div>Prep Time: 20 minutes<\/div><div>Cooking Time: 15 minutes<\/div><div>\u00a0<\/div><div><strong>Fresh Ingredients For Dry shrimp sambal :<\/strong><\/div><div>1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, then<\/div><div>drained well<\/div><div>2.\u00a0 150 grams fresh red chilies, chopped<\/div><div>3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes<\/div><div>4.\u00a0 200 grams shallots, thinly sliced<\/div><div>5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)<\/div><div>6.\u00a0 20 grams roasted belacan, crumbled<\/div><div>7.\u00a0 3 tablespoons palm sugar<\/div><div>8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)<\/div><div>9.\u00a0 1 large red onion, halved and sliced (optional)<\/div><div>10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste<\/div><div>\u00a0<\/div><div><strong>Fresh Ingredients For Sambal Kang Kong:<\/strong><\/div><div>1.\u00a0 450g of fresh Kang Kong roots removed (cut into 5cm length)<\/div><div>2.\u00a0 \u00bc cup of water<\/div><div>3.\u00a0 2 table spoon of vegetable oil<\/div><div>4.\u00a0 Soya sauce to taste<\/div><div>5.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Sambal Kang Kong Instruction Instructions For Dry Shrimp Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 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.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 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.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove 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.\u00a0Instructions 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. Saut\u00e9 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)\u00a0Usage: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.\u00a0Tip: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\u00a0Fresh Ingredients For Dry shrimp sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Kang Kong:1.\u00a0 450g of fresh Kang Kong roots removed (cut into 5cm length)2.\u00a0 \u00bc cup of water3.\u00a0 2 table spoon of vegetable oil4.\u00a0 Soya sauce to taste5.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4301","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sambal Kang Kong -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/sambal-kang-kong\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sambal Kang Kong\" \/>\n<meta property=\"og:description\" content=\"Sambal Kang Kong Instruction Instructions For Dry Shrimp Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 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.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 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.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove 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.\u00a0Instructions 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. Saut\u00e9 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)\u00a0Usage: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.\u00a0Tip: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\u00a0Fresh Ingredients For Dry shrimp sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Kang Kong:1.\u00a0 450g of fresh Kang Kong roots removed (cut into 5cm length)2.\u00a0 \u00bc cup of water3.\u00a0 2 table spoon of vegetable oil4.\u00a0 Soya sauce to taste5.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sslbelacan.com\/cn\/sambal-kang-kong\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-23T06:54:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover.webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sslbelacan.com\/sambal-kang-kong\/\",\"url\":\"https:\/\/sslbelacan.com\/sambal-kang-kong\/\",\"name\":\"Sambal Kang Kong -\",\"isPartOf\":{\"@id\":\"https:\/\/sslbelacan.com\/#website\"},\"datePublished\":\"2025-06-23T06:53:22+00:00\",\"dateModified\":\"2025-06-23T06:54:04+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/sslbelacan.com\/sambal-kang-kong\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sslbelacan.com\/sambal-kang-kong\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sslbelacan.com\/sambal-kang-kong\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/sslbelacan.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sambal Kang Kong\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sslbelacan.com\/#website\",\"url\":\"https:\/\/sslbelacan.com\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sslbelacan.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Sambal Kang Kong -","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sslbelacan.com\/cn\/sambal-kang-kong\/","og_locale":"zh_CN","og_type":"article","og_title":"Sambal Kang Kong","og_description":"Sambal Kang Kong Instruction Instructions For Dry Shrimp Sambal :1.\u00a0 Wash all ingredients thoroughly and pat them dry with a kitchen towel.2.\u00a0 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.\u00a0 Remove seeds from the fresh chilies and cut them into smaller pieces.4.\u00a0 Blend ingredients 1-3 separately, adding 4-5 tablespoons of peanut or olive oil to each.5.\u00a0 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.\u00a0 Add the chopped fresh chilies (ingredient 2) and stir-fry until fragrant (8-10 minutes).7.\u00a0 Incorporate the soaked dried chilies (ingredient 1) and stir-fry together until the oilseparates (10-12 minutes).8.\u00a0 Add the crumbled belacan, palm sugar, tamarind water, and sliced onions, one at a time.9.\u00a0 Add the knotted pandan leaves and simmer for 15 minutes. Season with sea salt to taste.10.\u00a0Remove 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.\u00a0Instructions 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. Saut\u00e9 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)\u00a0Usage: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.\u00a0Tip: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\u00a0Fresh Ingredients For Dry shrimp sambal :1.\u00a0 6 dried chilies, cut into smaller segments, soaked in boiling water for 20 minutes, thendrained well2.\u00a0 150 grams fresh red chilies, chopped3.\u00a0 3 tablespoons dried shrimp, soaked in warm water for 20 minutes4.\u00a0 200 grams shallots, thinly sliced5.\u00a0 1 cup peanut oil or olive oil (for a healthier option)6.\u00a0 20 grams roasted belacan, crumbled7.\u00a0 3 tablespoons palm sugar8.\u00a0 30 grams tamarind paste mixed with 1\/2 cup water (discard seeds)9.\u00a0 1 large red onion, halved and sliced (optional)10.\u00a03 pandan leaves, knotted11.\u00a0Sea salt, to taste\u00a0Fresh Ingredients For Sambal Kang Kong:1.\u00a0 450g of fresh Kang Kong roots removed (cut into 5cm length)2.\u00a0 \u00bc cup of water3.\u00a0 2 table spoon of vegetable oil4.\u00a0 Soya sauce to taste5.\u00a0 150g of Dry Shrimp Sambal (see ingredients and recipe on the same page)","og_url":"https:\/\/sslbelacan.com\/cn\/sambal-kang-kong\/","article_modified_time":"2025-06-23T06:54:04+00:00","og_image":[{"url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2025\/06\/kangkong-cover.webp"}],"twitter_card":"summary_large_image","twitter_misc":{"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"3 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/sslbelacan.com\/sambal-kang-kong\/","url":"https:\/\/sslbelacan.com\/sambal-kang-kong\/","name":"Sambal Kang Kong -","isPartOf":{"@id":"https:\/\/sslbelacan.com\/#website"},"datePublished":"2025-06-23T06:53:22+00:00","dateModified":"2025-06-23T06:54:04+00:00","breadcrumb":{"@id":"https:\/\/sslbelacan.com\/sambal-kang-kong\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sslbelacan.com\/sambal-kang-kong\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/sslbelacan.com\/sambal-kang-kong\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/sslbelacan.com\/"},{"@type":"ListItem","position":2,"name":"Sambal Kang Kong"}]},{"@type":"WebSite","@id":"https:\/\/sslbelacan.com\/#website","url":"https:\/\/sslbelacan.com\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sslbelacan.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"zh-Hans"}]}},"_links":{"self":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/comments?post=4301"}],"version-history":[{"count":5,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4301\/revisions"}],"predecessor-version":[{"id":4306,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4301\/revisions\/4306"}],"wp:attachment":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/media?parent=4301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}