Spicy Sambal Kang Kung

Steps

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1. 1
   Prepare all the rempah paste ingredients: finely chop the fresh red chillies after deseeding, rehydrate and deseed the dried chillies, deseed the bird's-eye chillies, cut the red onion into wedges, peel the garlic cloves, and gather the soaked dried shrimp with their soaking water.
   ▶ ≈0:47
2. 2
   Combine all prepared ingredients in a blender. If the mixture appears too dry, add a little oil or water to help it blend smoothly into a paste, blending for about 5 minutes until well combined.
   ▶ ≈1:13
3. 3
   Heat a wok with an appropriate amount of oil and add the rempah paste. Fry over medium or medium-low heat, stirring frequently to avoid burning, until fragrant—about 5 to 10 minutes. Add half a teaspoon of salt and one teaspoon of sugar to balance the flavours.
   ▶ ≈2:34
4. 4
   Add the 220g of morning glory to the wok and toss well to coat with the sambal paste. Pour in 2 tablespoons of water, 1 tablespoon of fish sauce, and 1 tablespoon of oyster sauce.
   ▶ ≈3:48
5. 5
   Keep the heat at medium and continue stir-frying the morning glory for about 5 minutes until the leaves are tender and well coated with the spicy paste. The dish is ready when excess moisture has been reduced and the vegetables are thoroughly coated.
   ▶ ≈4:26