Use a pair of scissors to remove the leaves from the stems for both the pegaga and the watercress. The fibrous thick stems at the bottom are unpleasant to eat but the ones at the top that are thinner are usable.

Give them a good wash through with the water and be sure to sift out the water to get it as dry as possible. Any excess water will make the dish very diluted and not tasty.

Heat up your wok or pan on low heat with the oil then add in the garlic to make garlic chips. Keep stirring the garlic on low heat until it turns a light golden brown and then take it out

Then heat up the remaining oil on high heat until it is smoking hot

Add in the onion and belacan and fry for 15 seconds then add in the vegetables

Stir fry the vegetables for 2 minutes then add in the fish sauce and rice vinegar around the sides of the wok (not directly in the middle). The sides of the wok are very hot which helps to bring out the aromatics in the seasoning liquids.

Once cooked, plate it and garnish with the garlic chips.