1 bunch (9 ounces) kangkong (eng chai)
1 tablespoon belacan (shrimp paste)
2 tablespoons hae bi (dried shrimps)
4 red chillies
4 cloves garlic
4 tablespoons oil
2/3 cup minus 1 tablespoon water
1. Clean, rinse and trim kangkong. Cut into 3" lengths, set aside.
2. Grind belacan with hae bi. Add in the chillies and garlic next and continue grinding until smooth.
3. Heat oil in a wok on medium-high heat. Fry rempah (spice paste) until fragrant (3-4 minutes).
4. Add kangkong and continue frying until slightly wilted. Serve immediately.