Water Spinach Sauteed with Dried Shrimp Paste (PONTIANAK)

• 2 bunches Kang kung (200 g), cut to taste
• 1 tomatoes, roughly chopped (remove seeds if you dont like)
• 4 red chillis, sliced oblique
• 1/2 tsp bouillon powder
• 2 bay leaves
• 1 section galangal, crushed
• 1/2 tsp sugar
• to taste Salt
• a little oil for frying
• 8 shallots
• 4 cloves garlic
• 7 cayenne peppers
• 1 tsp Belacan, roasted

1. Heat oil, then saute ground spices and galangal until fragrant (golden brown).
2. Add the bay leaves and water spinach, stir-fry until slightly wilted --- first add the pieces of stem, after that the leaves.
3. Add a little water, if needed.
4. Put in the tomatoes, red chili and bouillon powder.
5. Stir well.
6. Once the tomatoes and chili wilt, add sugar and salt.
7. Adjust the taste.
8. Remove and serve.

bunches, tomatoes, red chillis, bouillon powder, bay leaves, section galangal, sugar, salt, oil, shallots, garlic, cayenne peppers

Taken from cookpad.com/us/recipes/312043-water-spinach-sauteed-with-dried-shrimp-paste-pontianak (may not work)