- Heat some oil in a wok, sauté the garlic and onion until the onion slices are translucent and fragrant.
- Add in the sambal paste and stir for 1-2 mins until fragrant.
- Add in the water spinach and hot water, cook covered for 2 mins.
- Open the lid, add in the belacan powder and chilli, stir for another 1 min or until water spinach are well wilted. Taste test and add salt if desired.
- Remove from heat and serve with rice.