Serves 4 as an accompaniment to rice.
1 bunch purslane
1 small leek
2 tablespoons oil
1 teaspoon crushed garlic
2 teaspoons pounded Maldive fish
1/2 teaspoon salt
1/2 teaspoon chilli powder
4 tablespoons water
squeeze of lime juice
Trim off and discard roots, wash the purslane and shake off excess water. Wash leek thoroughly, slice finely. Heat oil in a wok or saucepan and gently fry the leek and garlic, stirring from time to time, until soft and fragrant. Cut purslane into short lengths and stir-fry for 1 minute. Add the Maldive fish, salt and chilli powder, fry a few seconds longer and add water. Cover and simmer for 10 minutes. Sprinkle lime juice over, mix, taste and adjust seasoning.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)