Cooking Sabi Vegetables

Sabi vegetables is a local leafy vegetables and is a popular native dish among the natives in Sarawak.  It's almost similar to the mustard vegetables, bitter in taste with smaller leaves. The locals usually prepare it simply.

Ingredients:
A bunch of sabi vegetables
A handful of dried anchovies, soaked in lukewarm water
1-2 small shallots, chopped
2 teaspoon of shrimp paste or belachan (or according to taste)
A pinch of salt
Oil for stir-fry

1. Thoroughly clean and rinse the sabi vegetables (removed tough stems)
2. Pound anchovies and shallots in a mortar
3. Mix in the shrimp paste with pounded ingredients
4. Heat frying pan and add in cooking oil
5. Stir-fry pounded ingredients until fragrant
6. Add in sabi vegetables and stir-fry until wilted
7. Add in a bit of salt for seasoning
8. Dish out and served immediately