上汤菠菜 xxx Baby Spinach

I could not think of better English name for this dish?? May be call it "Thin Soup Baby Spinach"?? Sounds weird to me! LOL!!! You may help me to name it.

I had this dish at a famous Teo Chew restaurant (Bee Chin Hiang) located at Chai Leng Park 3 years ago with my colleague. Some people like it so much, some people may not. It depends on your personal taste bud. It usually consists of salty egg and century egg. Since Tom doesn't like century egg, so I omitted it.



It is a quick and easy dish, if you are a salty egg and century egg lover, you should try it.

Ingredients & Steps :

1. 200g baby spinach (may substitute with baby yam leaves - 嫩藩薯叶)
2. 1/2 tbsp vegetable oil mixed with 1/2tsp sesame oil.
3. 3 cloves garlic - minced.
4. 2~3 thin ginger slices.
5. 8g little dried fish(小鱼干/江鱼仔) - washed. (may substitute with mushroom slices if you like to make purely vegetable meal)
6. 1/2 tbsp oyster sauce.
7. 1/2 salty egg - cubed.
8. 1/2 century egg (皮蛋) - cubed. - can be omitted.
9. 80~100ml water.

Steps :

1. Grease the heated frying pan with the vegetable oil and sesame oil.
2. Saute the garlic and ginger slices until fragrant.
3. Add in dried fish and stir for 10~15 seconds.
4. Add in baby spinach and oyster sauce, stir over high heat 30~45 seconds.
5. Add in water (adjust to your preferred saltiness level), salty and century egg cubes, lightly stir to mix with well, return to boil.
6. Best served in warm.

** The longer time you cook, the saltier the soup would be, as it contains dried fish and salty egg ingredients.**