My dear 3-yr-old son went on a school trip to the hydroponics farm a few weeks ago and came home with 2 big bunches of spinach (^-^) Seeing his innocent enthusiasm of his “harvest”, I told him that mummy will make good use of the veg. Hence, it was our favourite dish on the table for dinner, Spinach with Salted and Century Eggs.
Have previously shared the recipe which I have adopted from All Recipes in our Culinary Kitchenette blog as well. This time round, I cut down on the water amount though, as I would like the dish to be less watery. This is a simple and common dish. A typical dish for a 家常便饭 (^-^)
1 tablespoon oil
1 tablespoon chopped garlic
250ml water (I have cut it down to 200ml this time round.)
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.
This comfort dish will never be too much for us. We will always finish it up no matter how much I cooked (^-^)