Kangkung Masak Taoco - spiced stewed kangkung

Ingredients

• 1 bunch (250–300 g)kangkung (water spinach)
• 50 gminced beef
• 50 gpeeled prawns
• 500 mlcoconut milk
• 5 tbsptaoco
• 2 tbspoil
• 5shallots
• 4 clovesgarlic
• 4 cmgalangal
• 1Indonesian bay leaf (daun salam)
• 1 tspsalt

Instructions

1. 1

   Slice the aromatics

   Cut the shallots and garlic into thin slices.

2. 2

   Fry the aromatics

   Heat 2 tbsp oil in a pan. Add the bumbu ingredients and fry for 5 minutes.

3. 3

   Cook the meat

   Add the minced beef and prawns. Fry, stirring, until they change colour.

4. 4

   Add coconut milk

   Pour in the coconut milk and add the taoco. Bring the mixture to the boil, stirring as it heats.

5. 5

   Add the kangkung

   Add the kangkung and cook until done. Serve.

What is Kangkung Masak Taoco?

Kangkung Masak Taoco is an Indonesian dish of kangkung—water spinach—stewed with taoco, a fermented soybean paste. Taoco gives the coconut-milk sauce a salty, savoury depth, while beef and prawns make this version more substantial.

The ingredients reflect Indonesian cooking, where leafy greens and fermented seasonings are often paired with aromatic spices. Here, the meat and prawns are briefly fried before the sauce is simmered and the greens are added at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk is the main source of fat, while the kangkung and coconut milk contribute carbohydrates; beef and prawns provide the protein. Serve with a measured portion of rice and extra vegetables to round out the plate.

The aromatic base

Shallots and garlic: slicing them thinly helps them soften and flavour the oil during their five-minute fry.

Galangal and daun salam: these bumbu ingredients add their characteristic aromatic notes to the stew. Keep them in the pan as the sauce cooks.

Balancing taoco and salt

Taoco: this fermented soybean paste is a key seasoning, so stir it into the coconut milk thoroughly for an even flavour.

Salt: the recipe includes a teaspoon, but taoco can be salty. Taste the finished sauce before adding any extra salt.

Cooking the prawns and beef

Colour cue: stir-fry the minced beef and prawns until they change colour, as the method specifies, before adding the liquids.

Gentle attention: keep stirring as the coconut milk comes to the boil so the ingredients and taoco are distributed through the sauce.

When to add the greens

Kangkung: add the greens after the sauce has boiled, then cook only until done. This keeps them from spending longer in the hot sauce than necessary.

Doneness: the recipe gives no exact cooking time for the greens, so use their appearance and texture as your cue; stop when they are cooked to your liking.

Serving the stew

Serve the stew hot, with rice if you want a more filling meal. Plain rice is a simple accompaniment that lets the savoury coconut and taoco sauce stand out.

For a balanced plate, pair a moderate serving of stew with rice and add another vegetable if you would like more variety.

Recipe notes & tips

• Slice the shallots and garlic thinly so they soften evenly in the oil.
• Stir the coconut milk and taoco as the mixture heats to distribute the paste through the sauce.
• Add the kangkung only after the sauce comes to the boil.
• Taste before adding extra salt, since taoco is already a salty seasoning.
• Prepare the rice separately if serving the stew with a substantial accompaniment.

Variations

• More greens: increase the kangkung while keeping the same cooking sequence.
• Prawn-forward: use more prawns and less minced beef, keeping the total quantity of meat and seafood similar.
• Milder seasoning: start with less taoco and adjust the sauce to taste.
• Extra heat: serve with sliced fresh chilli for a spicier bowl.
• Vegetarian version: omit the beef and prawns and add vegetables or tofu instead.

Common mistakes to avoid

• Adding greens too early: they can cook for longer than intended; add them after the sauce boils.
• Skipping the stirring: taoco may not blend evenly into the coconut milk; stir as it heats.
• Adding extra salt without tasting: taoco is salty; check the sauce before seasoning further.
• Cooking by a fixed greens time: the recipe gives no exact duration; stop when the kangkung is done to your liking.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring the sauce; add a small splash of water if it has thickened.

Frequently asked questions