Skip to main content
logo
Food Advertising by

Spinach in Egg sauce ~ 蛋花菠菜


This is a very simple easy to cook dish and the slightly soupy gravy goes very well with plain white rice.  Other than spinach, 苋菜 Amaranth leaves which is 'yin choy' in Cantonese or even 枸杞 'gou qi' or Wolfberry leaves will also give equally good result.




Spinach in Egg sauce  ~  蛋花菠菜

Ingredients

  • 250 gm spinach
  • 100 gm prawns, peeled and deveined (optional)
  • 1 egg + 1/2 cup water or more
  • 1/2 teaspoon cornflour + 3 tsp water
  • 2 pips of garlic, chopped
  • Shaoxing wine
  • Sesame oil
  • Salt to taste
Method
  1. Season the prawns with some salt, sugar and pepper.  Set aside.
  2. Blanch the spinach in boiling water for about 3 mins.  Place in a colander and drain thoroughly.  Arrange the vegetables on a serving plate.
  3. In a wok, heat up some oil, saute the chopped garlic till fragrant, add in the seasoned prawns, stir-fry.
  4. Whisk an egg, add in some water and add into the prawns, followed by the cornflour mixture.
  5. Stir to mix everything together, fine tune to taste.
  6. Turn off heat, drizzle in sesame oil and wine.
  7. Pour the egg mixture over the plate of vegetables.
  8. Serve immediately.





Comments

  1. So appetizing! I haven't made this in ages, now I am seriously craving some, Cheah.

    ReplyDelete
  2. Love this simple and healthy dish. Looks delicious too!
    Thanks for sharing, Cheah!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!

Japanese Cheesecake

I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit.  Served it as a dessert much to their delight.  It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A)  250 gm Cream cheese       180 ml Low fat Milk B)  9  Tbsp Plain Flour      4.1/2  Tbsp Cornflour C)  6 Egg Yolks       120 gm Caster Sugar D)  6 Egg Whites       1  Tsp Cream of Tartar       120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted.  Set aside. Sift the flour, cornflour, mix well.  Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th

Emperor Herbal Chicken ~ 药材皇帝鸡

    Chinese New Year marks the beginning of the lunar new year and for 2023 it is the year of the water Rabbit which falls on Sunday 22nd January.  Sumptuous food is served in Chinese households and I believe that this Emperor Herbal Chicken dish can be added to your menu of glorious food. Emperor Herbal Chicken   ~  药材皇帝鸡 Ingredients 600 gm (1/2 a full range chicken) 8 seedless red dates 2 pieces Dang Gui (angelica root) 2 pieces Bei Qi 15 gm Huai San 15 gm Dang Shen 20 gm Yuk Zhu 5 gm wolfberries (to add on after chicken is cooked) 2 Tbsp Shaoxing wine 1 Tbsp sesame oil 1/2 Tbsp seasalt 1 tsp light soya sauce Method Rub the chicken with seasalt and a bit of light soya sauce.   Place the chicken on 2 pieces of parchment paper. Wash the red dates, dang gui, bei qi, huai san, dang shen, yuk zhu and  spread them on the chicken.   Pour in the Shaoxing wine and sesame oil. Wrap the chicken and place it on a plate. Heat up a steamer and steam the chicken on boiling water for about 20 mins.,