Check Wikipedia for more info on this vegetable. There are 2 species that I know of land and water. The water base specie is thought to be tender and sweeter. The land specie.....tougher and more fibre.
I dont have a specific recipe to follow. Its all just from experience and watching others cooking it.
You will need
The vegetable of course - Kangkung
Oil and Seasoning
Firstly, cut up the roots and then depending on how you want it. I usually leave them at about 6 inches in length as they will wittle once cooked. What am I talking about ? Cut them up into about 4 - 6 inches in length. There, isnt it better. Wash and drain.
Soaked the dried shrimp in running water for about 10 minutes. Drain and pound. Blend the chilli. Heat up a pan or wok, chuck the belacan into the heated pan or wok and toast the belacan. Remove and set aside. Using the same pan or wok, place a enough oil to sauteed the pounded dried shrimp till fragrant. Add in the toasted belacan and blended chilli. Be extra careful now as the fume will make you sneeze....chuckle. Do adjust the amount to your taste.
Lastly, dump the kangkung and stir or tosses them till they are fully cooked. Adjust seasoning. Dont think you will need salt or soy sauce as the dried shrimp and belacan is salty enough.