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. 

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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

• 1 pack water spinach, washed and chopped roughly
• 1 large shallot, chopped in small pieces
• 1 red sweet chilli pepper, deseeded and cut small
• 2 gloves garlic, finely chopped
• 4-6 small tomatoes, cut in quarter
• 2 tablespoon coconut sambol
• 1 tablespoon vegetable oil
• salt and pepper to taste

#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.

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

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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).

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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.

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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. 

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

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

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

Done!



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