Friday 5 April 2013

Spinach with Salted and Century Eggs by Vanessa Tay

Spinach with Salted and Century Eggs

(Serves: 4)

1 tablespoon oil
1 tablespoon chopped garlic
600g spinach
250ml water
2 century eggs, peeled and diced
2 cooked salted eggs, peeled, whites chopped and yolks mashed
salt, to taste
chicken stock granules, to taste


Heat a large frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Stir in the spinach and cook for 1-2 minutes.

Add the water, century eggs and mashed egg yolks. Bring the mixture to the boil; boil for 5-10 minutes. Season with salt and chicken stock granules to taste. Stir in the chopped egg white and serve.


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