1 packet Kangkong
1 tbsp dried shrimps (soaked for 15 minutes, drained and minced)
2 shallots (minced)
2 garlic (minced)
1 chilli padi (chopped)
2 tbsp sambal chilli
50ml chicken stock
2 tbsp cooking oil
1. Heat the oil in the wok.
2. Sauté the dried shrimps, shallots, garlic and chilli padi until fragrant.
3. Add the sambal chilli and stir fry quickly. Add the chicken stock and stir well.
4. Add the Kangkong and stir fry. Add a little salt if needed. Turn off the heat when you see the leaves start to limp.