I make a simple sambal bajak (I'll post the recipe in a later date) for this stir fry as one of the tummies is not a real fan of belacan, it is less pungent but nevertheless a wonderful dish. If you have sweet potatoes growing in your backyard, the tender stems and leaves are just as delicious cook this way.
P.S it is very important to cook the harder stems first before adding the softer parts of the vegetable.
3 bunches of kangkong, picked and cut into 3" pieces
3 tbs of sambal belacan or sambal bajak
for sambal belacan you'll need;
5 red chilies, chopped
1.5 tbs shrimp paste, toasted
1/4 tbs of sugar
1/4 tbs of salt
2 cloves of garlic, chopped (optional)
2 shallots, chopped (optional)
Pound everything til you get a course. I have added garlic and shallots to give the dish a softer edge