It is a well loved perennial Malaysian stir fry that is absolutely delicious. The cooking itself takes only a few minutes but it does require pounding or blending a spice paste. This can sometimes be a deterrent when you are in a pinch.
Ingredients
2 tbsp vegetable oil
3 cloves garlic (minced)
2 red chilies (seeded and cut into pieces)
¾ inch cube belacan
1 lb kangkung / water spinach, cut into 3 inch lengths (450g)
Salt to taste
Instructions
1. Heat a wok or large fry pan. Add vegetable oil followed by garlic, red chilies, and belacan. Stir fry for 2
to 3 minutes or until belacan is fragrant.
2. Add kangkung/water spinach and salt to taste. Stir fry for another 3 minutes or until
vegetables are wilted and cooked.
3.Turn off stove and transfer vegetables to a plate. Serve immediately with steamed rice.
