Step 1

Quarter the onion and place in the chopper.

Step 2

Add the garlic and dried shrimp and chop until fine. We'd usually soak the dried shrimp first, but as the paste here is more chopped than wet, I've skipped the soaking.Set aside.

Step 3

Slice off the tough bottom end (the root end) of the lemongrass. And cut off the top part, leaving about 10 cm/4 inches of stalk. Peel off the top layer, if it's particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.Place your lemongrass on a chopping board and bash hard on the thick end with the back of your knife. This is called bruising your lemongrass.

Step 4

Quarter the tomato.

Step 5

Slice the red chilli.

Step 6

Heat the oil in a large saucepan or wok on medium heat. Raw spinach takes up a lot of space, although it will all cook right down.

Step 7

Fry the chopped ingredients for 1 minute, along with the lemongrass.

Step 8

Add the coconut milk, water, salt, tomato and chilli and bring to a simmer on medium heat. Lower the heat down and simmer for 1 minute.

Step 9

Add the spinach, increase the heat back up to medium and cook for about 2 minutes, stirring, so that all the spinach leaves are exposed to the heat. Cook for the briefest time, until the spinach is done to your liking. Don't wilt the spinach too much, as your bayam masak lemak will be better for it.Check seasoning, and add more salt if you think it needs it.

Step 10

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