This is certainly one of my Chinese restaurant favourites ! I always wonder how does the restaurants being able to churn out this dish, like having the green vegetables “soaked” in some kind of “soup” and yet still able to make it so delicious and without the vege losing its taste. And yet though it looks like some kind of “vegetable soup”, but in actual fact it isn’t. After having cooked it myself from home, the so-called “soup” is actually a broth, which in my opinion is broiled from dried anchovies and the 3 kinds of eggs added some extra flavour to it.
I am not exactly a fan of century egg, but somehow with this dish, I am more receptive to it. Perhaps with the superior broth, the century egg has become more acceptable with less of the pungent smell. Though I am not Popeyes but Spinach is definitely one of my favourite vegetable and so pairing it with this dish sure makes a perfect fit !! And I must say, the spinach that I have ordered from PurelyFresh somehow tastes much better than the ones I have gotten from supermarkets. How should I put it ? It’s liked you know spinach generally cooks and turns soft pretty fast. So by the time you cooked them in some kind of broth like such, it will become very tender and tasty, after having absorbed all the aroma from the broth. Those that was purchased from the supermarkets wasn’t as tender as I would expect them to be or rather, in comparison they lacked the texture that I was looking for somehow. Not sure if I am being over-sensitive though, but I guess the origin of these vegetables does play an important role too.
Nevertheless, I hope this dish will inspire more people like myself to enjoy preparing delectable Chinese cuisine, be it restaurant or hawker favourites.
I have been quiet during these entire lunar new year period, haven’t I ? Well, I took this time to give myself a break and enjoy some “nua-ing” time ! How about you ?
Oh, not forgetting to wish everyone a Happy Lunar New Year too !! :)
And yes, on a slightly happier note… Some of EWT recipes are being featured in Sadia SG website alongside with some other famous chefs !! If you are sharp eyed enough, you can spot a mini snippet of me in those shots too ! Certainly a boost to what I really enjoyed and find therapeutic. Yes, cooking and baking is a form of therapy to me (excluding the washing and cleaning part though) !! Enjoy !!
- 1 pack of spinach
- 1 egg, slightly beaten
- 1 salted egg yolk, slightly mashed
- 1 century eggs, sliced
- 2 tsp wolfberries
- 30g dried anchovies
- 4 whole garlics
- ½ tsp chicken powder
- 1 tbsp shaoxing wine
- ½ tbsp cooking oil
- 400ml water
Wash the dried anchovies under running water for approximately 20 seconds and drain them dry. Otherwise, pat them till very dry with a paper towel. Heat up the cooking oil and stir fried the dried anchovies and whole garlics for approximately 1 minute till fragrant.
Add in the water and allow it to simmer till it boils.
Drain away the dried anchovies and transfer the broth and whole garlics to another larger wok.
Add in the salted egg yolk, century egg and wolfberries and stir to mix well.
Add in the spinach and cooked till the spinach turns soft.
Add in the egg, shaoxing wine and chicken powder and stir to mix in the egg well.
Dish and serve hot.
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