Kangkung Belacan

Method

1. 1

   Toast the belacan in dry foil until fragrant (open a window).

2. 2

   Pound it with chili, shallot and garlic into a rough paste; fry 1 minute in hot oil.

3. 3

   Throw in the kangkung and toss 90 seconds — wilted stems, still-squeaky leaves. Out.

   💡 This dish is a sprint; the wok stays hot enough to finish cooking on the plate.