Yesterday's cooking did not really do much for my itchy hands. Since, we had quite a heavy meal, decided to have a simpler meal today for lunch.
" Siong Thong Yin Choy " or Chinese Spinach in Superior Stock
Simple enough to cook. First of all you must have Chinese Spinach.For this dish, we uses either the white leaf, tender leaf or green round leaf of the Edible Amaranth species. Wash them thoroughly as it contains a lot of sands in between the leaves. Usually, i cut the roots off and then run them thru with tap water for about 2 minutes. Then let them soaked for about 5 - 10 minutes, tossing them in between to remove sands and soil. I uses 1.5kg this time. Its not really that much really, after trimming and removing all the more fibrous stem.
Meanwhile, a handful of ikan bilis, cleaned and soaked in water for about 10 minutes to remove as much salt as possible.
Next on line will be the century egg. Wash the clay off, peel the shell and simply chopped them up into nice bite chunks.
One clove of garlic - sliced.
In a hot pot or wok, use very little oil to sauteed the cleaned ikan bilis and sliced garlic.and then pour in some water and bring to a boil. Skim off all scums and lightly season. Add in the Chinese spinach, stir them in, bring to a boil. Quickly put in the century egg and remove from heat. Check seasoning. Served hot.
This is how our Chinese Spinach in Superior Stock looks like. We ate them with just plain white rice. Simple enough and light, no ?