Sweet Potato Leaves with Sambal

Rinse the sweet potato leaves, trim the stems, and cut into pieces. (In the US these are often sold as "yam leaves" — though botanically different from true yam leaves; water spinach or morning glory works as a substitute if you can't find sweet potato leaves.)

Mince the garlic and thinly slice the onion.

Peel and devein the shrimp.

Make the sambal: grind the dried red chilies, shallots, belacan, 1 tablespoon cooking oil, and water together into a fine paste. Set aside.

Heat a wok or skillet over high heat and add the 2 tablespoons cooking oil.

Once the oil is hot, add the garlic, onion, and sambal paste. Stir constantly until the sambal turns fragrant and you can smell its spicy aroma.

Stir in the shrimp and cook until they begin to turn pink.

Add the sweet potato leaves and stir continuously over high heat until they just start to wilt — these greens cook fast, so keep the heat high and the cooking time brief; overcooking turns them purplish and mushy.

Add the red chili and salt, and continue stirring to blend everything together.

Turn off the heat, dish out immediately, and serve hot.