Sambal Kangkong Belacan Recipe

I love to eat Sambal Kang Kong.

Sometimes when you order it at the Zhi Char store, it can be a hit or miss.

Or just really pricey: $12 bucks at Newton?
$6 to $8 bucks at coffeeshops.

Or just never enough. Everyone takes about 2 -3 mouthfuls and it's gone.

So in order to be able to:
Eat it anytime, anywhere and any amount I want,
I decided to learn how to cook it.

This was my first attempt and I think I got lucky.
Had lots of help from doing research on the web and the Singlong sauce.
  The cost price is about $3 to $5.

Sharing my modified recipe:

A. Sambal Kangkong Belacan Ingredients:

1. Kang Kong
   1 Large Bunch.
   (About S$1 - $2 worth from local supermarkets)
2. Dried Chilli
   2 dried chillies diced thinly
3. Garlic
   3 - 5 whole pieces diced thinly
4. Onion
   2 small onion (or shallot) diced thinly
5. Dried shrimp
   10 small pieces diced thinly
6. Sambal Belacan Chilli Sauce (SingLong Brand)
   4 Tablespoon

B. Sambal Kangkong Belacan Cooking Steps

B1. Preparing The Pesto

1. Add the diced garlic, chili , onion and dried shrimp into a pounder. Crush and pound until the 4 ingredients are well mixed and appear mashed.
   (This is a very important step. The pounded pesto creates fragrance and gives the dish texture)
2. Set aside.

B2. Preparing The Kang Kong

1. Wash the Kang Kong with water and separate the stems from the leafs first.
    
2. Cut the stems into small pieces up to one inch long. (About half a finger length)
   
3. Cut the leaves into generous chunks
   (About full finger length or slightly longer. Too long and it might cause choking while chewing. So be careful)
   
4. Set aside.

B3. Stir Frying Begins

1. Add 2 tablespoon of oil to the work and set heat to medium fire.  
2. Add the pounded  garlic, chili, onion and dried shrimp into the heated wok and gently stir fry until fragrant. (About 2 - 3 minutes)
   
   
3. Add in the Sambal Sauce into the wok and stir-fry with the previous mixture for about a minute.
4. Add in the stems of the Kang Kong and stir fry with the mixture for about 3 minutes until stem looks slightly softened. 
   
   
5. Add in the leaves and stir fry for about 2 minutes until the leaves soften and are cooked.
   Turn up heat high at this time to infuse magic heat from work. (WOK HEI)
   Keep stirring to avoid burning for 30 seconds. Turn heat to medium. 
   
   
   
   
   
6. Use a small spoon to take a sample of the sauce to try. Add a little sugar, fish sauce, salt or chilli to enhance taste to desired flavor. If you're not sure, just keep it simple and leave it as it is. 
7.  Turn off heat and plate. Done.