Cah kangkung

I have a family in Kentucky. They LOVED it ! haha. Even Mom said, She didnt like Spinach, But WOOT !! She ate it and she Loved it. You should try it sometimes. Probably this weekend is a good time to cook for family ;)
Right now, im using SHRIMP. But if you are not a fan of seafood, you can try MeatBalls or Sausage. For Vegan, Dont worry, you can use TOFU ;)

Ingredients

1	kilogram water spinach, wash the water spinach and shake it dry
½	tablespoon tamarind dissolve in 1 tbsp lukewarm water
1	tablespoon light soy sauce
200	grams medium prawn/shrimp, washed and discarded the heads
1	tablespoon oil for stir frying
	salt as desired
	Spices to be ground:
6	shallots
3	clove garlic
1 ½	tablespoons tauco (salted fermented soy beans)
½	teaspoon terasi udang (dried shrimp paste), toasted
5	red long cayenne peppers

Preparation

Step 1	Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on.
Step 2	Heat your wok to really HIGH. The key of stir fry is a HOT HOT HOT wok. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the skillet full of oil sitting on top. Stir fry ground spices and shrimps until fragrant.
Step 3	Add water spinach/morning glory, tamarind mixture, soy sauce and salt (I didn't add any salt). Flip the vegetables and spread out a few times to make sure they evenly cook. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad. Remove from heat and enjoy!