Sambal Kangkong | Stir Fried Water Spinach

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1. 1Step 1: Clean the kangkong thoroughly, then chop to separate the top leafy and bottom stalk sections. Further chop the top leafy section in half, and do the same for the bottom stalks, so you have four sections in total.
2. 2Step 2: Rinse the dried chillies and dried shrimps, then soak in hot water for 5 minutes or until rehydrated. Drain the dried chillies and chop into smaller pieces. No need to drain the dried shrimps.
3. 3Step 3: Blend the ingredients for the Sambal Paste. Use the dried shrimp soaking liquid to blend the paste smoother. Gradually add water bit-by-bit if it's not blending smoothly.
4. 4Step 4: Add the belachan to a dry pan. Toast over low to medium heat until it smells pungent and is not moist, and crumbles easily with your spatula. Break the belachan in the pan.
5. 5Step 5: Add oil to the pan along with the sambal paste. Stir to combine the sambal paste with the belachan. Continuously stir until the sambal paste dries slightly and the colour deepens, and you can see oil surfacing on the paste.
6. 6Step 6: Season with salt and sugar and give a quick stir to incorporate. Add the kangkong stalks first and toss to combine. Cook the stalks until tender.
7. 7Step 7: Once the stalks soften to your liking, add the remaining leafy portion and stir to combine.
8. 8Step 8: Once the leaves wilt, Sambal Kangkong is done!