Water Spinach and Red Coconut Sambol

This is the first time I have come across this particular leafy green vegetable. I delivered a cooking tutorial in a supermarket and it was on sale there. 

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Obviously I had to buy it and try it out! it would have been borderline madness if I hadn't.

It is a most interesting vegetable, sort of a cross between pak choi and callaloo (amaranth).

The stems are hollow, and the leaves are narrow and pointy. Apparently it is closely related to the sweet potato family of plants. And is happy at home in aquatic or semi-aquatic places in the tropics.

I guess the name now makes sense (water spinach), it goes by other names also including: swamp cabbage, Chinese spinach, asagaona, ong choy, phak bung, hollow spinach and ensai. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Well, I cooked it up like we do with callaloo in Jamaica but with an Asian twist and served it with fried dumplings. 

Dare you ask if it was good...Yes it was! 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Ingredients



#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #




Preparation

Wash and prep the vegetables.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Cut up the shallots, tomatoes, sweet chilli, and garlic. 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Fry the shallots and garlic over a gently heat till soft and fragrant, the shallots should be some what caramelised (don't worry about my strayed tomatoes at this stage they were just eager for the pan).


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Add the stem parts of the chopped spinach to the cooked shallot and garlic and stir fry for 2 minutes. Add 1/3rd cup of water turn up the heat a little and continue stirring.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Once the water has evaporated add the tomatoes and chilli pepper, cook uncovered for 3 minutes.


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Add the spinach leaves stir thoroughly, add the sambal and stir. 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Cook covered for 5 minutes, remove the cover after 5 minutes and continue cooking for a further 3 minutes on a low heat.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Most, if not all the liquid would have evaporated, which is what we want. 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Turn off the fire and let the residual heat continue sweating down the spinach uncovered.

Done!



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 Bon App├ętit!!




All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

 Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!







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