450 g kang kong (water spinach)
15 g dried shrimps (washed and soaked for 10 minutes to soften)
1½ tbsp belacan (shrimp paste)
3 red chilies (seeded)
7 shallots (peeled, alternative: 1 medium onion)
3 cloves garlic (peeled)
2 tbsp vegetable oil
salt (to taste)
Serve hot, garnishing with reserved chili.