2-3 tablespoons oil

10-16 oz (300-500 g) water spinach, washed, tough ends discarded, leaves cut into 2-in (5-cm) lengths

Spice Paste

3-4 red chilies, sliced

2 teaspoons shrimp paste (belacan)

6 shallots, sliced

3 cloves garlic

METHOD

Grind the Spice Paste ingredients to a paste. Heat the oil in a wok and fry the Spice Paste until fragrant. Add the water spinach and stir-fry until it is coated with oil and spices and tender-crisp. Serve with rice.

This dish may also be cooked using 1 oz (25 g) of dried shrimp instead of or as well as the shrimp paste. Wash the dried shrimp and soak them in warm water for a while. Grind them coarsely and fry the Spice Paste until everything is fragrant before adding the vegetables.