Kangkung Tumis Petai kangkung - stewed with peteh beans and salted squid

Ingredients

• 2 bunches (250 g)water spinach (kangkung)
• 4salted squid
• 10petai beans
• 3 clovesgarlic
• 3shallots
• 1Indonesian bay leaf (daun salam)
• 1 tspgalangal
• 2green chillies
• 2red chillies
• 2green tomatoes
• 1/2 tspfish sauce
• 1/4 tspsalt
• 1/4 tsppepper
• 1 tsppalm sugar
• 50 mlwater
• 2 tbspoil

Instructions

1. 1

   Prepare the vegetables

   Thinly slice the shallots and garlic. Cut the chillies diagonally, split the petai beans in half and chop the tomatoes into small pieces.

2. 2

   Prepare the squid

   Cut the salted squid into pieces, wash them, then fry for 3 minutes.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the garlic, shallots and galangal for 3 minutes.

4. 4

   Soften the vegetables

   Add the chillies, petai and tomatoes, and cook until the tomatoes are soft.

5. 5

   Add the kangkung

   Add the water spinach and stir well to combine.

6. 6

   Season and simmer

   Stir in the fish sauce, salt, pepper and palm sugar. Add the water and simmer until the water spinach is tender.

7. 7

   Finish with squid

   Spoon in the fried squid and serve.

What is kangkung tumis petai?

Kangkung tumis petai is an Indonesian vegetable dish made with water spinach, petai beans and a savoury seasoning base. Kangkung is widely used in Southeast Asian cooking, where it is often cooked briefly so its stems stay pleasantly crisp.

This version combines the beans’ distinctive flavour with salted squid, green tomatoes and chillies. The tomatoes soften into the pan juices, balancing the salty, aromatic ingredients.

Nutrition and macros by portion

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

The water spinach and tomatoes provide most of the carbohydrate, while the oil contributes fat and the squid provides protein. Serve with a modest portion of rice and add a fresh vegetable on the side to make the meal more substantial and balanced.

Build the flavour base

Aromatics: Fry the garlic, shallots and galangal for the stated 3 minutes before adding the other vegetables. This gives them a chance to flavour the oil.

Seasoning: Fish sauce, salt, pepper and palm sugar bring savoury, salty and gently sweet notes. Salted squid is already salty, so taste the finished dish before adding any extra salt.

Prepare the petai and tomatoes

Petai: Split the beans in half as directed so they are easy to mix through the vegetables. Their bold, slightly bitter taste is part of the dish’s character.

Tomatoes: Chop the green tomatoes into small pieces and cook them until soft. That softness helps them blend with the other ingredients rather than remain as firm chunks.

Cook the water spinach carefully

Tenderness: Add the kangkung after the tomatoes have softened, then stir to coat it in the pan mixture. Simmer with the measured water until the leaves and stems are tender.

Texture: Water spinach cooks down quickly, so keep an eye on it as it simmers. Stop when it is tender rather than letting it become completely limp.

Handle the salted squid

Rinsing: Wash the cut squid before frying, as the recipe directs. This helps remove surface salt, though the squid will still contribute a strong savoury flavour.

Timing: Fry the squid for 3 minutes, then spoon it into the dish at the end. Adding it last keeps it distinct from the vegetables and avoids simmering it for the whole cooking time.

Serve it with

Rice: Steamed rice makes a simple accompaniment and soaks up the seasoned cooking liquid. Serve it alongside rather than stirring it into the pan.

Fresh contrast: A plain cucumber or other crisp, mild vegetable can balance the dish’s salty, spicy flavours without competing with the petai.

Recipe notes & tips

• Prepare and cut all the ingredients before heating the pan, as the cooking stages follow one another quickly.
• Cut the chillies diagonally as directed to make pieces that mix easily through the vegetables.
• Keep the squid separate while preparing the vegetables, then add it only at the end.
• Taste before adding extra salt because both the salted squid and fish sauce are savoury.
• Serve soon after cooking for the best texture from the water spinach.

Variations

• Adjust the heat: Use fewer chillies for a milder dish or retain their seeds for more heat.
• Add more tomatoes: Increase the green tomatoes for a softer, tangier pan mixture.
• Change the greens: Use another quick-cooking leafy green if kangkung is unavailable.
• Use fresh squid: Replace the salted squid with fresh squid, seasoning the dish to taste.
• Make it meat-free: Leave out the squid and fish sauce, then season with a suitable savoury alternative.

Common mistakes to avoid

• Adding the squid too early: It can lose its distinct texture; fry it for 3 minutes and add it at the end.
• Skipping the rinse: Salted squid can make the dish overly salty; wash the cut pieces before frying.
• Adding kangkung before the tomatoes soften: The vegetables will not cook in the sequence intended; soften the tomatoes first.
• Overcooking the greens: They can turn limp; simmer only until the kangkung is tender.
• Salting without tasting: Salted squid and fish sauce already season the pan; taste before adding more.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions