Authentic Tumis Kangkung: A Classic Indonesian Stir-Fry

Tumis Kangkung is a versatile and popular dish in Southeast Asian cuisine, especially in Indonesia, Malaysia, and Singapore. The term “tumis” refers to the cooking technique of stir-frying, while “kangkung” is the local name for water spinach, a leafy green vegetable commonly found in tropical regions

Tumis Kangkung can vary in flavor and preparation depending on the region or the cook. Here are some common regional twists:

• Indonesian Tumis Kangkung: Often made with shrimp paste (terasi) or anchovy paste, which gives it a rich, earthy flavor
• Malaysian Tumis Kangkung: Malaysian versions might include a more pronounced balance of sweet and savory, often using oyster sauce and soy sauce as the base for the stir-fry
• Singaporean Tumis Kangkung: In Singapore, the focus is usually on lighter, more balanced flavors with less emphasis on shrimp paste, though it still retains its spicy kick from chilies.