Serves 4 as an accompaniment to rice.
1 bunch purslane
1 small leek [or scallion]
2 tablespoons oil
1 teaspoon crushed garlic
2 teaspoons pounded Maldive fish [Um. Anchovies? Shrimp paste? Or fish sauce]
1/2 teaspoon salt
1/2 teaspoon chilli powder
4 tablespoons water
squeeze lime juice
Clean purslane thoroughly. Wash leek thoroughly, slice finely. Heat oil 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 a minute. Add the Maldive fish [or substitute], 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.
Charmaine Solomon, Encyclopedia of Asian Food