Stir-Fried Malabar Spinach with Belacan

written by Sarah Michael Griffin November 24, 2017

Got from my night market hunt. Malabar Spinach, a common vegetable cooked at home weekly while my late grandma was still alive. It has been 6 to years since we last had it at home. She usually use it in Egg-Drop Soups, or Stir-Fry it simply. Malabar Spinach is really good for those with low red blood cell count/ anemic and pregnant woman. It contains a good amount of Vitamin A, C and Iron and Folate. Since high intake of folate reduces the effect of depression, it is also a good source.

How To Make Stir-Fried Malabar Spinach with Belacan

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Serves: 3 Prep Time: Cooking Time:


  • 1 bundle ( 300-400 grams) of Malabar Spinach, (washed thoroughly few times before cutting it into 1.5 inch long. Discard the hard stems.)
  • I medium Red Onion (cut into eight pieces)
  • 3 Thai Red Chilies
  • 5 cloves of Garlic ( thinly sliced, cross-wise)
  • 2 inch of Sliced Fermented Shrimp Paste/ Belacan ( Toasted till fragrant)
  • 2 tbsp Oil


Cut the Malabar Spinach into One and Half Inch Long.

Clockwise from top left: Sliced Garlic, Thai Red Chilies, Fermented Shrimp Paste/Belacan & Red Onion












  1. Pound or Blend the red onion and Thai red chilies together till it forms into a paste.

    Pound a little at a time to avoid splattering all over.

  2. Heat up a wok or pan, and pour in the oil and heat it up.
  3. Fry the garlic till it turns golden.
  4. Add in the onion and chili paste and the toasted fermented shrimp paste/belacan, fry till fragrant.
  5. Add in the Malabar Spinach and  for two minutes, till it wilts slightly yet remaining crunchy. 


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