Sambal Belachan Kang Kong

I love this dish, but ever since I've kids, I can no longer order this dish anymore.  Since I'm  now home often with my filipino maid during lunch, I decide i should start cooking spicy dishes during lunch.

This is a very versatile recipe, that can be used for other vegetables, like sweet potato leaves, lady's fingers, long beans, brinjal.

Serves 2-3
Ingredients
400g kang kong (1 packet from NTUC), pluck out the leaves and use the leaves only
1 tbsp minced garlic (~4 cloves garlic)
1 tbsp minced onion
1 tbsp dried shrimps, soaked in water till soft (abt 5 min) and minced (to increase to 2 tbsp)
2 tbsp sambal belachan
1 tbsp olive oil

Wash kang kong leaves and soak in salted water for at least 15 min.
Wash and soak dried shrimps.
Mince the garlic and onion, and soften dried shrimps.

Heat oil in wok.
When oil is hot, turn to smallest flame.
Add minced garlic, and stir fry quickly.
Add minced onion, and stir fry quickly.
Add dried shrimp and stir fry till fragrant.
Add sambal belanchan and stir fry till fragrant.
Add kang kong, and turn to medium heat. Stir fry and mix well with the sambal sauce, until kang kong leaves "wither" and are cooked.