Kangkung tumis belachan

450 g ( 1 lb ) kangkung ( water convolvulus )
¾ teaspoon belachan ( dried prawn paste ), toasted until dry and crumbly
125 ml ( ½ cup ) warm water
1 teaspoon rice wine
1 tablespoon oil
1 medium red or brown onion , sliced
2 cloves garlic, smashed and finely chotpped
1 red chilli, sliced

Method :
Wash the kangkung in several changes of water to remove grit. Cut the stalks and leaves into 5-cm ( 2-in ) lengths. Discard the though lower portion of the stalks. Drain and set aside.
Put the belachan into a small bowl and mash using the back of a spoon . Add the water and rice wine and stir until the belachan is dissolved.
Heat the oil in a wok for 30 seconds. When it is moderately hot,add the onion , garlic and chilli and stir- fry for 1 minute, mixing thoroughly.
Add the belachan mixture to the wok. Cook , stirring frequently , until the kangkung is tender, about 3 minutes. Serve hot.

(Serves 4,preparation time 15 mins,cooking time 5 mins )


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