Method

Pluck the kangkong leaves. Separate stems and leaves.  Wash and drain a few times.

Heat up pan with oil and add the onion and garlic sauté till it’s soft and fragrant. Then add the blended sambal paste. Fry till the paste turns darker.

Next add in the leaves and the stem stir fry till until the kangkong is cooked. Add in water to incorporate the flavors.

Season with salt and sugar to taste. Garnish with the sliced red chili.