Kale in Malay, or kangkung goreng as it is sometimes adapted, is a quick stir-fry that transforms hearty kale into a savory, slightly spicy side dish. This recipe uses the bold flavors of sambal belacan (chili shrimp paste) and garlic to wilt the greens quickly, keeping them tender-crisp and coated in a fragrant sauce. It is a versatile dish that pairs well with steamed rice and other Malaysian favorites.
Ingredients
- 1 large bunch kale (about 12 oz / 340 g), stems removed and leaves torn into bite-sized pieces
- 3 tablespoons (45 ml) vegetable oil
- 4 cloves garlic, thinly sliced
- 2 shallots, thinly sliced (about 1/2 cup / 75 g)
- 2 red bird’s eye chilies, thinly sliced (adjust to taste)
- 1 tablespoon (15 g) belacan (dried shrimp paste), toasted
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) fish sauce
- 1 teaspoon (5 g) sugar
- 1/4 cup (60 ml) water
- Lime wedges, for serving
Instructions
- Prepare the kale: wash the leaves thoroughly and shake off excess water. Tear into bite-sized pieces, discarding the tough central stems. Pat dry with a clean kitchen towel or salad spinner.
- Toast the belacan: wrap the shrimp paste in a small piece of aluminum foil and toast it in a dry skillet over medium heat for 2-3 minutes per side, until fragrant. Alternatively, you can toast it directly in the pan for 1 minute per side, pressing with a spatula. Crumble it and set aside.
- Heat the oil in a wok or large skillet over high heat until shimmering. Add the garlic, shallots, and chilies. Stir-fry for 30-45 seconds until fragrant but not browned.
- Add the crumbled belacan and stir-fry for another 30 seconds, breaking it up into the oil.
- Add the kale leaves in batches if needed. Toss constantly with tongs for 2-3 minutes, until the leaves begin to wilt and turn bright green.
- Add the soy sauce, fish sauce, sugar, and water. Continue stir-frying for another 2-3 minutes, until the liquid has mostly evaporated and the kale is tender-crisp, not mushy.
- Remove from heat. Squeeze fresh lime juice over the top before serving.
Tips
- Substitute for belacan: If you cannot find belacan, use 1 teaspoon of anchovy paste or a mashed anchovy fillet mixed with a pinch of salt. This will change the flavor slightly, making it less pungent but still savory.
- Kale prep is key: The stems are tough and fibrous, so remove them completely. Tear the leaves into uniform, bite-sized pieces so they cook evenly.
- Don’t overcrowd the pan: If your wok is small, cook the kale in two batches. Overcrowding lowers the temperature and causes the kale to steam instead of stir-fry, resulting in a soggy texture.
- Adjust the heat: The chilies add a good amount of spice. For a milder dish, remove the seeds from the chilies or use only one. For extra heat, add a pinch of chili flakes with the garlic.
Serving Suggestions
Serve this kale stir-fry hot alongside steamed jasmine rice and a protein like grilled chicken satay, fried fish, or tofu. It also works well as part of a larger Malaysian spread with curries and sambal. The lime wedges are essential—their acidity cuts through the richness of the shrimp paste.
Variations
- Kale with coconut: Add 1/4 cup (25 g) of fresh grated coconut along with the water for a richer, slightly sweet version.
- Vegetarian version: Omit the belacan and fish sauce. Add 1 tablespoon of soy sauce and 1 teaspoon of mushroom powder or a splash of vegetarian oyster sauce to maintain umami.
- Add protein: Stir in 1 cup of cooked shrimp or sliced chicken breast during the last minute of cooking to make it a one-pan meal.
- Use other greens: This recipe works beautifully with spinach, Swiss chard, or broccoli rabe. Adjust cooking times—spinach will cook in about half the time.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale will continue to soften and release liquid, so it is best eaten fresh. To reheat, place in a hot skillet with a splash of water for 1-2 minutes, or microwave in 30-second intervals until hot. Avoid reheating more than once. This dish does not freeze well, as the texture of the greens becomes mushy upon thawing.
Frequently Asked Questions
Can I use regular kale instead of baby kale? Yes, regular curly kale or lacinato kale works great. Just make sure to remove the tough stems and tear the leaves into small pieces. Baby kale can be used whole and will cook faster.
What is belacan and where can I find it? Belacan is a fermented shrimp paste widely used in Southeast Asian cooking. It is sold in blocks or jars at Asian grocery stores or online. It has a strong, pungent aroma that mellows and becomes savory when toasted. If you cannot find it, the anchovy substitute listed above works in a pinch.
My kale turned out bitter. Why? Bitterness in kale can come from overcooking or from using older, larger leaves. Make sure to cook it quickly over high heat until just tender. Adding a pinch more sugar or a squeeze of lime can also balance out any residual bitterness.
Can I make this ahead of time? This dish is best made fresh, as the kale loses its vibrant color and texture when stored. You can prep all the ingredients (wash and tear kale, slice aromatics, toast belacan) up to a day ahead and store them separately in the fridge.
Is this dish very spicy? It has a moderate level of heat from the bird’s eye chilies. To make it milder, remove the seeds and membranes from the chilies, or use only one chili. For a completely mild version, omit the chilies entirely and add a little extra black pepper.
Can I use frozen kale? Frozen kale is not recommended for this recipe. It contains too much water and will steam rather than stir-fry, resulting in a mushy dish. Fresh kale is essential for the best texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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