Cooking Instructions
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Step 1
Gather the ingredients. Separate the the leaves of the
Chinese Water Spinach (1 bunch)
from the stems, and set both aside.
Step 2
To make the sauce, add the
Shallot (1)
,
Garlic (4 cloves)
,
Red Bird's Eye Chili Pepper (3)
,
Shrimp Paste (1 Tbsp)
into a mortar and blend them.
Step 3
When it is done, set the sambal sauce aside.
Step 4
In a wok, add
Oil (1 Tbsp)
and
Anchovies (10)
in and cook until they turn brown.
Step 5
Add the sambal sauce in and cook for 5 minutes.
Step 6
Add stems only into the pan and cook for 3 minutes.
Step 7
Add leaves and
Soy Sauce (1 tsp)
.
Step 8
Close the lid and continue cooking till veg is cooked, about 2 minutes.
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