Heat a wok or large fry pan. Add vegetable oil followed by garlic, red chilies, and belacan. Stir fry for 2 to 3 minutes or until belacan is fragrant.
Add kangkung/water spinach and salt to taste. Stir fry for another 3 minutes or until vegetables are wilted and cooked.
Turn off stove and transfer vegetables to a plate. Serve immediately with steamed rice.