腐乳炒空心菜 (Fu Ru Chao Kong Xin Cai)
Stir-fried Kangkong with Fermented Beancurd (Keto Modified - Low Sugar)
Yes, with a tweak: request 'no sugar' added to the seasoning. About 6g net carbs per serving, lower than 6 in 10 Singaporean dishes.
What it is
Water spinach (kangkong) stir-fried with savory fermented beancurd (fu ru), garlic, and chilli. This popular vegetable dish is naturally low in carbs, with modifications needed to ensure minimal to no added sugar in the seasoning.
Key ingredients
Kangkong (water spinach), fermented beancurd, garlic, chilli padi, cooking oil (e.g., lard, avocado oil), a dash of water or stock, salt (if needed).
How to make it keto
Request 'no sugar' added to the seasoning. Some fermented beancurd pastes or restaurant preparations might add a small amount of sugar.
Watch out for
Hidden sugar in seasoning, potential for sweetening the fermented beancurd paste.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Singaporean menuAll 400 Singaporean dishes ›
