INGREDIENTS

250 g water spinach (kangkung)
1 red chili (shredded)
20 g oil

SAMBAL PASTE

20 g dried shrimps
20 g garlic, peeled
20 g shallots, peeled
1 red chili, deseeded
10 g belachan (dried shrimp paste)

SEASONING

1 tsp light soy sauce
1 tsp sugar
1 tsp water

METHOD

1. Place all sambal paste ingredients to blend 10 sec Speed 8. Scape down and repeat step.

2. Add 20g oil and sauté 3 min 120°C Reverse Speed Slow Stir.

3. Add water spinach, red chili and seasoning, cook 3 min 120°C Reverse Speed Slow Stir.

TIPS

Vegetables should be slightly damp before cooking.

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