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Sambal Kang Kong

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Ingredients
  

  • 2 bunches of Kang Kong cut into finger length (one bunch = enough to hardly hold all the stalks together with one grip)
  • 1 Tbsp Sambal Mixture omit if children cannot take spicy, hot food
  • 2 Tbsp Cooking Oil
  • Salt to taste

Sambal Mixture, to grind

  • 10 g belachan
  • 2 Chilies or as many as you like
  • 6 cloves Garlic
  • 10 small shallots or 1 big onion
  • 2 Tbsp Dried Prawns soaked for 15 minutes and drained

Instructions
 

  • Grind the sambal mixture, you may need a tablespoon if grinding is difficult in your grinder.
  • Heat up a wok/pot with 2 Tbsp of the cooking oil.
  • Cook the sambal mixture at medium to high heat until the oil floats on top (15 minutes).
  • Add the kang kong stalks, and fry for a minute.
  • Add the leaves and stir until water from the vegetables can be seen on the wok/pot, probably takes another minute or two.
  • Add the oyster sauce, give it a quick stir.
  • Serve with hot, steamed rice.