馬來風光（參巴辣椒醬空心菜）Sambal Kangkong

把這道菜發上朋友圈時，才發現這是一道被國內朋友很喜歡的一道菜。現在跟大家分享做法。做這道菜前，需要先把參巴辣椒醬做好（請看我上個菜譜）
When I shared this dish on my wechat, I realized that it is a favorite dish for many of our Chinese friends. Thus, I am happy to share the recipe. Before cooking this dish, you need to prepare the Sambal Belachan first. Please refer to my previous recipe

用料  

馬來風光（參巴辣椒醬空心菜）Sambal Kangkong的做法  

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

小貼士

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.