250 g water spinach
60 g fresh sweet corn kernels
10 g fried onions
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
17 g big red chili, remove seeds and cut oblique to 1 cm thickness
17 g large green chili, remove seeds and cut oblique to 1 cm thickness
10 g leek, slice oblique 1 cm thickness
15 g shallots, thinly sliced
15 g garlic, thinly sliced
100 ml water
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Pluck the water spinach leaves and remove the stems. Wash them thoroughly. Drain and set aside.
Boil the sweet corn kernels until cooked. Set aside.
Besides sweet corn, shrimp may also be added as well.
Sauté the spices ingredients with cooking oil until half cooked.
Then puree the sauteed spices to a paste. Sauté the paste over medium heat for about 15 minutes until the spices are cooked.
After the spice paste is cooked, add the condiment ingredients and saute again until all ingredients are wilted.
When sauteing water spinach, don't overcook to avoid it getting mushy.