Friday, November 6, 2009

Stir fry Baby Spinach with Ikan Bilis

Here's another stir fry vegetable dish that Jerome like, especially with the topping of deep fried anchovies/ ikan bilis. The baby spinach is cooked till soft while the deep fried ikan bilis gives the dish extra flavour & crunch.

There are generally a  few kinds of spinach available in Singapore:
Po Cai - sometimes used in steamboat, or served in restuarant cooked with abalone & chinese mushrooms (I think this is the one that Popeye eats that made him strong)
Xian Cai - light green round leaves spinach, softer, used more in soups & for porridge for toddlers.
Xian Cai- dark green pointed leaves spinach. I prefer the darker green types for stir frys.

Baby Spinach with Ikan Bilis

spinach, plucked into sections (discard the thicker/older stems as they can be tough)
1 tbsp of ikan bilis (choose the smaller type)
1 clove of garlic, chopped
a pinch of salt
100 ml of water
2 tbsp of oil.

Heat up the oil in the wok. Fry the ikan bilis till they're golden brown. Dish up & set aside.
Saute the garlic in the wok till fragrant. Add the baby spinach & water.
Stir fry till the spinach is cooked (only a couple of minutes).
Add a pinch of salt to season (taste & add more if necessary).
Dish up and add the fried ikan bilis on top. Serve immediately.

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