马来风光（参巴辣椒酱空心菜）Sambal Kangkong
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Tip：这道菜需要比较多的油。洗好的空心菜可以带上水分，炒时会比较容易炒得软。参巴辣椒酱和虾米可以多一点，味道会更浓 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.
参巴辣椒酱 Sambal belachan：
3汤勺 3 tablespoons
虾米 dried shrimps：
1把 1 handful
空心菜 Kangkong：
1大把 1 large handful
1
把空心菜切成小段，洗好待用 Cut the Kangkong into smaller sections
2
把虾米和参巴辣椒酱准备好 Prepare the dried shrimps and sambal belachan
3
在热锅内，加入四汤勺的菜油，大火时，加入虾米 Add four tablespoons of oil into a hot wok. Add in dried shrimps and fry briefly on high heat
4
把参巴辣椒酱加入，翻炒两分钟 Add in the sambal belachan and fry for two minutes
5
把空心菜加入锅内，快速翻炒 Add in kangkong and fry quickly under high heat
6
翻炒直到菜根软 Fry the Kangkong until the stems are soft
7
建议炒到较软，摆盘 Suggest to fry the vegetables softer and then plate and serve
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