Tested Recipe with Slight Adjustment Adapted from Plilip Yoong’s Nyonya Deli
300g Chinese spinach
1 onion (sliced)
1 red chilli (seeded and sliced)
2 tbsp cooking oil
3 tbsp dried shrimps (rinsed and drained)
2 red chilli
2 dried chilli
3 cloves garlic
8g toasted belacan
2 tsp caster sugar
2 tbsp light soy sauce
1 tbsp lime juice
- Heat up 2 tbsp of cooking oil in a wok, sauté sambal until fragrant.
- Add in onion, chilli and stir-fry for 1 minute before adding in spinach. Cook until soft.
- Add in seasonings and fry until well cooked.
- Dish up and serve with steamed rice.