Followed mainly noobcook recipe just that using ready made bottled Sambal belanchan sauce
Ingredients
1 pkt ntuc Kang kong, leaves only and washed and soaked in salt water and then drained
2 cloves garlic, minced
2 tbsp dried shrimps, soaked till soft, minced
2 tbsp olive oil
- Heat up wok on small flame for 5s, add oil and let it heat for ard 5s until oil is hot and starts to bubble.
- Add garlic and stir fry quickly till fragrant and lightly brown. (wok is quite hot, so do this quickly, else garlic will burn)
- Add the minced dried shrimps and stir fry till fragrant and light brown
- Add the Sambal belanchan and stir fry till fragrant
- Add the Kang kong leaves and stir fry on medium high, until slightly withered. Ensure the leaves are well coated with the Sambal belanchan
- Add a bit of water if needed to have some gravy
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