Page 184 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

1 large shallot, finely minced

2-3 bird’s-eye chili peppers, minced

½ tablespoon dried shrimp paste (Indonesian terasi or Thai shrimp paste)

3 tablespoons sweet soy sauce

¼ teaspoon salt

½ cup (125 ml) water

1 Rinse the water spinach and drain thoroughly. Trim off any tough stems or wilted
leaves. Cut the stems into 3-inch (8-cm) long pieces all the way to the leaves.
Separate the stems from the leaves and set aside.

2 Heat a large wok over high heat. Add the oil and sauté the garlic, shallot, chili

peppers, and shrimp paste for 1 to 2 minutes.

3 Place the water spinach stems into the wok first, stir-frying for a couple of minutes
to soften the stems. Then add the rest of the water spinach and quickly stir-fry. Add the
salt, sweet soy sauce, and water to the water spinach. Toss together thoroughly until
all the sauces and spices are mixed well with the spinach. As soon as the leaves are
wilted, the dish is ready. Serve immediately.