Spinach in Superior Soup
Servings: 4 servings
Ingredients
- 500 grams baby spinach 500克苋菜
- 15 grams ikan bilis 15克江鱼仔
- 3-4 cloves garlic 3-4瓣大蒜 （切大丁） roughly chopped
- 2-3 slices ginger 2-3片姜
- 1 salted egg + 1 salted egg yolk 1个咸蛋+1个咸蛋黄
- 1-2 century egg 1-2个皮蛋
- 500 ml water/chicken stock 500毫升水/鸡汤
- 3 grams goji berry 3克枸杞 (冲洗） rinsed clean
- pinch of salt 少许盐
Instructions
- Cook salted eggs in boiling water, remove the shell and cut the salted eggs into small cubes.
- Remove the shell, then cut century eggs into cubes.
- Wash the spinach thoroughly, rinsing multiple times until the water runs clear. Cut off the lower part of the spinach (near the roots). Set aside.
- Rinse the ikan bilis, then soak for 10-15. Discard water and pat dry.
- Heat a wok or pot with a some oil. Add garlic, ginger, and dried ikan bilis. Fry until the ikan bilis turns golden brown and fragrant.
- Add the spinach and toss a few times. Do not cover the pot, as spinach will lose its vibrant color if steamed under a lid
- Add salted egg. Then pour in water/chicken stock. Bring to a boil.
- Add goji berry and century eggs and season with salt. Toss a few times.
Notes
Spinach: Baby spinach works best — tender and cooks quickly. Wash thoroughly to remove grit.
Ikan bilis: Pat dry before frying to avoid oil splatters and to bring out fragrance.
Broth choice: Water gives a lighter soup, chicken stock adds richness.
Century egg timing: Always add at the end to keep the soup clear and appetizing.
No lid: Don’t cover the pot after adding spinach — it helps the greens stay vibrant.