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1
Place the tamarind pulp in a small nonreactive bowl and mix it with the warm water.
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2
Let the pulp rest until it softens, 10 to 15 minutes.
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3
Squeeze and massage the softened pulp through your fingers, loosening the fruits auburn pulp from the shiny black seeds, brittle brown the skin shards, and sinewy bits of string.
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4
With your fingers, remove all the solid pieces from the liquid and discard them.
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5
All that will remain is a thick caramel-colored extract.
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6
Set the tamarind extract aside.
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7
Inspect the water spinach, discarding any yellowed or spoiled stems or leaves.
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8
Trim off the bottom ends (about 1 inch/5 centimeters) and discard.
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9
Wash the greens in several changes of the coldest possible water; tepid water will cause them to wilt, and you want them to stay as perky as possible before theyre cooked.
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10
Test the stems for toughness by biting into a few discard stems that are thickly and woodt.
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11
Cut the greens into 3-inch (5 centimeter) lengths.
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12
If any of the stems are thicker than 1/3 inch (9 millimeters), cut them in half lengthwise, or theyll likely be took chewy when cooked.
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13
Dry the greens in a salad spinner or set them aside to dry on a kitchen towel or on paper towels.
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14
The leaves should be very dry.
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15
Damp leaves will result in a watery dish.
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16
To make the flavoring paste, place the shrimp paste in the center of a 5-inch (13-centimeters) square of aluminum foil.
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17
Fold the edges of the foil over to form a small parcel, and press down with the heel of your hand to flatten the shrimp paste into a disk 1/4 inch (6 millimeters) thick.
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18
Heat a gas burner to medium-low or an electric burner to medium-high.
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19
Using a pair of tongs or 2 forks, place the sealed parcel directly on the heat source.
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20
Toast until the paste begins to smoke and release a burning, shrimpy smell, about 1 1/2 minutes.
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21
With the tongs or forks, turn the parcel over and toast the other side for another 1 1/2 minutes, then turn off the burner.
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22
Again using the tongs or forks, remove the parcel and let cool for 30 seconds to 1 minute.
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23
Carefully unwrap the foil; the edges of the disk should be black-brown and toasty and the center should be golden with some black-brown patches.
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24
Using a spoon, scrape the toasted shrimp paste into a small bowl and allow it to cool for another 30 seconds.
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25
Discard the foil.
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26
Place the toasted shrimp paste, shallots, garlic, chiles and sweet soybean paste in a small food processor.
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27
Pulse until you have a smooth paste the consistency of creamy mashed potatoes.
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28
If the paste will not puree properly and repeatedly creeps up the side of the processor instead of grinding, add up to 2 tablespoons water, 1 tablespoon at a time, periodically turning the processor off and scraping the ungrounded portions down toward the blade.
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29
Heat the oil in a wok, 12-inch (30-centimeter) skillet, Dutch oven, or soup pot (any pot large and wide enough to hold the greens comfortably will do) over medium-low heat.
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30
Test to see if the oil is the right temperature by adding a pinch of the ground paste.
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31
The paste should sizzle slightly around the edges, not fry aggressively or sit motionless.
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32
When the oil is ready, add all the paste and saute, reducing the heat s necessary to prevent scorching and stirring often, until the paste begins to separate from the oil, 5 to 7 minutes.
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33
The sugar in the sweet soybean paste makes this flavoring paste prone to burning.
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34
If you notice signs of over browning, remove the pan from the heat immediately, reduce the heat, and resume sauteing only after the pan has cooled down a bit.
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35
Add the water spinach, tamarind extract, and soy sauce.
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36
With a spatula or large spoon, stir until the water spinach is well combine with the flavoring paste.
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37
Raise the heat to medium-high and begin to stir-fry the water spinach vigorously around the pan until the greens just begin to go limp but the leaves are still spring green and the stems are still crunch crisp, 3 to 4 minutes.
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38
Taste for salt, and add a pinch if needed.
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39
(The dried shrimp paste, sweet soybean paste, and soy sauce may provide enough saltiness.)
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40
Transfer the cooked greens to a large serving plate.
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41
Dont put them in a small dish, which will concentrate their heat and may make them mushy.
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42
Eat immediately.
