Keyword: chinese spinach with three eggs, san dan cai, spinach with eggs
Prep Time: 30 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 40 minutesminutes
Servings: 5
Calories: 138kcal
Author: Bee Leng
Healthy, eggy and yummy! Chinese spinach with Three eggs is a dish that's cooked in tasty ikan bilis broth with three kinds of eggs to give you the protein you need!
Add 1 TBsp of oil to the wok, then add the ginger and fry until fragrant, then add the ikan bilis and fry for 2 mins until fragrant.
Pour in 500 ml of boiling water and le the mixture simmer for 15-20 mins under low heat, then sieve the ikan bilis stock.
For the salted egg, Remove any black mud from the egg and wash thoroughly.
In another small pot, lower salted eggs into boiling water with ladle, and boil for 10-15 mins under medium heat, then allow to cool. Once cooled, remove the shell.
For the century egg, remove the husky clay and wash, then remove the shell.
Cut the salted egg and century egg into small cubes and set aside for later use.
Crack 2 chicken eggs into a bowl. Seperate out the egg yolks from the egg whites and beat lightly.
Separate the spinach leaves from the stems, then remove the fibrous skin of the stem as much as possible.
add salt to a basin of water to wash the leaves and stems seperately, then wash with water 2-3 times and drain.
COOKING METHOD
Add the ikan bilis stock to the wok and bring it to a boil over medium heat.
add the spinach stems and cook for about 2 mins, then add the spinach leaves and continue coking for another 4 mins, or until soft.
add 1/2 tsp of sesame oil.
transfer the spinach into a dish, leaving the stock in the wok.
When stock boils, add the salted egg and cook for about 1 min, then add the century egg and give it a gentle stir, being careful not to break up any egg cubes
pour in the egg yolk and swirl gently for a min, then pour in the egg white into a swirl and turn off the heat.
Toss the egg mixture by scooping from the bottom and flipping t over towards the wok's center.
Pour the egg mixture onto the spinach and serve.
Notes
MARKETING TIPS
Buy pre-cooked salted eggs and century eggs to save time. I usually prefer to buy them from the wet market as they are usually very fresh. You can also find them at your local supermarket, but the inventory turnover tends to be lower, so check the eggs to make sure they are fresh.
Use chicken bones to make the soup base if you are allergic to ikan bilis.
Wolfberries can also be added to enhance the flavour of this dish.
COOKING TIPS
Remove all leaves that are inedible, with worm holes, rotting parts, and little black or yellow dots.
It's ok to cook spinach for a slightly longer time, unlike vegetables like chye sim or kailan. To test if the spinach is cooked, use the spatula to cut the stem to see if it breaks easily.
Don't discard the ikan bilis after sieving the stock, you can boil it one more time (but adding less water the second round) to make additional stock to freeze for next time.
Do not soak the vegetables in the salt water. Otherwise, it will be very salty.
Do not soak any vegetable in the water for too long because it will absorb the water, which will be released during the cooking process, flooding the whole wok. Most of the vitamins in the vegetables will also be lost during prolonged soaking.
HOW TO CHOOSE FRESH CENTURY/SALTED EGG
For century egg, make sure you choose those where the brown outer coating looks slightly damp.
Likewise for the salted duck egg, the black mud layer should look slightly moist and not dried up and cracked.
HOW TO PEEL SALTED EGGS
Salted duck eggs are notoriously hard to peel when its cooked. How do you peel them?
Use a knife to crack the egg into half then use a metal spoon to scoop out the egg. It's a faster way with much less wastage.