500 g ti wan chye – washed and pluck leaves (soaked in salt water(1 tsp) for 15 minutes)
Salt and sugar to taste
2 tbsp oil
2 tbsp dried shrimps – soaked and pounded
3 cloves garlics
2 red chilli
4 chilli padi
1 inch belacan
1) Heat oil wok till hot, stir fry pounded ingredients for 2 minutes, add pounded shrimps and stir fry till aromatic.
2) Add ti wan chye, salt and sugar, toss over high heat until limp and cook before transferring to a serving plate.