FooDcrazEE - cooks

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 ?


Sarah said...

Hey there,

I've tagged you for a meme!

xox Sarah

ps As I'm new to your blog, I'm not sure if you've done this one before. Sorry if you have already done it!

5xmom said...

Hey is this the baby bayam? I made palak paneer minus the paneer yesterday. And today I just ate century egg salad. What a coincidence! I love this type of baby bayam and can finish one bunch at one go. Normally, I use ikan bilis or dried shrimps and add an egg into them. Never knew that century eggs can be cooked this way. Must try soon 'cos I bought 6 century eggs and found them stinks 'cos it is made from duck's eggs.

slurp! said...

is this chinese spinach?? looks smaller then usaul, machiam watercress leh .... got bigger photo of the chinese spinach before cooking?

KampungboyCitygal said...

Like what mummy alwiz do when she doesnt have time to boil soup..Miss Home :(

Gina said...

Oi... wah.. this is my all time favorite simple meal.. :)

I just had the hokkien char and lala again at tawakal. Yum Yum.

eatzycath said...

this is my mum's all time fav to feed us during school week - fast and nutritious.. brings back mixed memories (you know, the miss them and maybe don't really miss them kinda stuff)!

boo_licious said...

Awww, this is my fav vegie since I always have a stock of fried ikan bilis on hand from my auntie. Blogged abt it a while back. Try the yam version, it's yummy too with siu pak choy.

totenkuchen said...

If you had spinach in superior sauce, I have to ask if you can get spinach in an inferior sauce??

My favorite ingredient in a cook book was called "Gourmet Powder" which turned out to be MSG...

fooDcrazEE said...

hey Sarah, i will check out ur blog for the meme later.

lilian, do try and blog abt it

slurp - thats YIN CHOI in cantonese

KgBoyCityGal - go back when ur free.

Gina - tawakal ? got meh ?

cath - :)

boo - i read urs and err...sort of inspire me to cook this lar...hehehehe

toten - Gourment Powder or similar is all MSG laden.