Yield
Prep Time
mins
Cook Time
mins
Difficulty Level
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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
01.

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.

02.

Peel and slice the century egg.

03.

Beat the locally farmed egg. Set aside.

04.

Pour the 1.2 litres of water into a pot and bring to a boil.

05.

Add 1 tablespoon of cooking oil and a pinch of salt into the water.

06.

Blanch the spinach stems for 2 mins followed by the leaves for 1½ mins.

07.

Drain and place blanched spinach in deep serving dish.

08.

In a deep pan or wok, heat 1 tbsp of oil.

09.

Fry the chopped garlic until fragrant. Lower the heat. Add the salted egg yolk.

10.

Add the chicken stock and bring to a boil.

11.

Add the salted egg white and century egg.

12.

Add the wolfberries.

13.

Stir in the beaten locally farmed egg.

14.

Stir in the cornflour mixture.

15.

Add the Chinese cooking wine. Bring to a simmering boil.

16.

Season with a pinch of salt and add a dash of white pepper.

17.

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

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