Ingredients: (Serving 2-3 pax.)
2 bunches Kangkong - ( Water Spinach.)
2-3 pcs Garlic - ( Chopped.)
1 pkt. Belacan Paste - ( Vegetable Paste.)
3 tbsp Oil.
Methods:
1. Unwrapped or untied the veggies. Take a stalk, break it from top towards the
root, each about 2" length apart as long as the stalk is young. (As shown.)
Try to pick only nice and green leafly ones. As for the yellow leaves and
roots, just pluck off and throw away.
2. Repeat till all the veggies are done. Then wash clean 2-3 times. Put all the
veggies into a colander or strainer to drain off access water.
3. Heat wok with 3 tbsp oil. Put in garlic to saute a little, then follow by all
veggies. Quickily stir fry for 2-3 mins. and add in veggie paste. Continue stir
fry for another 3 mins. and its done.
4. Dish out on a plate and serve hot.
Note:
1. Salt is not added b'cos mostly the veggies paste is enough saltish.
2. If the bunch of kangkong is small, 1/2 pkt. veggie paste will do.
3. Be in mind that after throwing away the rotten leaves and roots, the veggies
will be less. So I used 2 bunches in this recipes.
4. Must be served right after cooking b'cos the colour of the leafly veggies will
turn a little yellowish brown or dark. (Usually this occurs to mostly all
leafly veggies.)
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