This dish of egg and spinach is surprisingly tasty and guilt-free. If you are a fan of fresh ingredients, try this recipe which features local produce. They tend to be fresher as they take a shorter time to reach market shelves. Look out for the red Love Homegrown Produce label or country of origin when you are grocery shopping!
Ingredients
- 1 salted egg
- 1 century egg
- 1 locally farmed egg
- 1.2 litres of water
- 1 tbsp cooking oil for the boiling water
- Pinch of salt for the boiling water
- 440 g locally grown round spinach, leaves and stems separated
- 1 tbsp cooking oil
- 2 garlic cloves, chopped
- 120 ml chicken stock
- 1 tbsp of wolfberries, rinsed
- 1 tsp of cornflour mixed with 1 tsp water
- 1 tsp Chinese cooking wine
- A pinch of salt
- Dash of white pepper
Steps
Boil the salted egg for 8 mins. Set aside to cool. Peel and separate the egg yolk from the white. Coarsely chop the salted egg white. Lightly mash the salted egg yolk with a fork. Set aside.
Peel and slice the century egg.
Beat the locally farmed egg. Set aside.
Pour the 1.2 litres of water into a pot and bring to a boil.
Add 1 tablespoon of cooking oil and a pinch of salt into the water.
Blanch the spinach stems for 2 mins followed by the leaves for 1½ mins.
Drain and place blanched spinach in deep serving dish.
In a deep pan or wok, heat 1 tbsp of oil.
Fry the chopped garlic until fragrant. Lower the heat. Add the salted egg yolk.
Add the chicken stock and bring to a boil.
Add the salted egg white and century egg.
Add the wolfberries.
Stir in the beaten locally farmed egg.
Stir in the cornflour mixture.
Add the Chinese cooking wine. Bring to a simmering boil.
Season with a pinch of salt and add a dash of white pepper.
Serve immediately.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper