Vegetarian Water Spinach Salad (Urap Kangkung)

In Malaysia, water spinach, commonly known as “kangkung”, is a well-loved vegetable in Malaysian cuisine. A simple favorite is stir-fried kangkung with garlic, while Kangkung Belacan, water spinach stir-fried with shrimp paste, is another popular dish. Among the most common Malay (VEGETARIAN ASAM PEDAS/SOUR SPICY CURRY) and Indonesian dishes featuring kangkung is Urap Kangkung, a traditional vegetarian water spinach salad.

 

Urap Kangkung is a type of salad related to Kerabu Kangkung, though the ingredients can vary. In both dishes, the water spinach is softened in hot water before being tossed or mixed with other ingredients. The result is a fresh, tasty, and healthy Southeast Asian salad.

This easy recipe requires only common kitchen ingredients. For those unfamiliar, kerisik is freshly grated coconut that is pan-fried and pounded, although it’s now also available as a convenient store-bought ingredient (VEGETARIAN SPINACH CHEESE).

 

The vegetarian water spinach salad combines the soft yet slightly crunchy texture of kangkung with spicy, tangy, and mildly sweet notes (VEGETABLE KURMA CURRY) typical of Malay and Indonesian food. Perfect as a quick and delicious side dish or light meal.

Ingredients

1 bunch water spinach, - pluck the leaves, blanch in hot water to soften, and pat dry 
¾ cup grated and pan-fried coconut/kerisik
4 red chilies - lightly pounded
Bird's eye chilies - lightly pounded
4 shallots - lightly pounded
5 garlic cloves - lightly pounded
Palm sugar/Gula Melaka - to taste
Salt - to taste
Lime juice - to taste

 

Method

Toss and stir all ingredients together until well mixed.