500 g Kangkong – discard tough fibrous stems and cut into 4 inch length
3 tbsp oil
2 tbsp dried shrimps -soaked and pound coarsely
Salt and sugar to taste
1 tbsp belacan powder
4 cloves garlics
2 red chilli
4 chilli padi
1) Wash the kangkong thoroughly and drain in a colander.
2) Heat wok with oil till hot, reduce heat and stir-fry pounded ingredients for 1 minute. Add pounded dried shrimps and stir-fry until aromatic.
3) Add belacan powder, mix and stir fry for 1 minute. Add kangkong, salt, sugar , toss over high heat until limp and cooked before transferring to a serving plate.