原料
參巴辣椒醬 Sambal belachan: 3湯勺 3 tablespoons， 蝦米 dried shrimps: 1把 1 handful， 空心菜 Kangkong: 1大把 1 large handful
步驟
1把空心菜切成小段，洗好待用 Cut the Kangkong into smaller sections
2把蝦米和參巴辣椒醬準備好 Prepare the dried shrimps and sambal belachan
3在熱鍋內，加入四湯勺的菜油，大火時，加入蝦米 Add four tablespoons of oil into a hot wok. Add in dried shrimps and fry briefly on high heat
4把參巴辣椒醬加入，翻炒兩分鐘 Add in the sambal belachan and fry for two minutes
5把空心菜加入鍋內，快速翻炒 Add in kangkong and fry quickly under high heat
6翻炒直到菜根軟 Fry the Kangkong until the stems are soft
7建議炒到較軟，擺盤 Suggest to fry the vegetables softer and then plate and serve
小技巧
這道菜需要比較多的油。洗好的空心菜可以帶上水分，炒時會比較容易炒得軟。參巴辣椒醬和蝦米可以多一點，味道會更濃 This dish needs lots of oil so do be generous. When washing the kangkong, it is fine to leave some water on the vegetables as it helps to cook it softer. Be generous with the Sambal Belachan as it will add more flavor.
