Pound the diced shallots and garlic into paste form using mortar and pestle.
Heat up pan with a drizzle of vegetable oil and saute the paste form shallots and garlic on low to medium heat till aromatic.
Then add in the sambal paste and saute until aromatic.
Lastly, add the kangkong and mix well with the mixture. Cook until the kangkong is slightly wilted. I prefer the kangkong stalks to remain a bit crunchy.