![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HFV0SbTj9Qh7jEuV7BjsZlGtMYTqp3elwUqTy-mz-Z7SVu8Phdy0olU43eLPUhnpVEMu81G_CQp0c4S1gbyYN5oSohuYjxvoNwU8Nk4YsJrRLRQm_dr1DisNaCavYZ8PcbdNi_CfuhE/w480-h640-rw/1.Urap+Kangkung.png)
In both Malaysia and Indonesia, kangkung is enjoyed as a raw salad, boiled and paired with sambal belacan. During my time in Indonesia, I discovered Urap Kangkung and brought the idea back to Malaysia, creating my own vegetarian version. This will be the highlight of today's recipe. But don't worry, I'll also share my tried-and-true Kangkung Belacan recipe. Let's kick things off with Urap Kangkung, the vegetarian version (VEGETARIAN BAYAM MASAK LEMAK).