Simple Bayam/Chinese Spinach (Amaranth) Soup

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Ready : 20 mins  [Prep : 5 mins † Cooking : 15 mins]
Serve : 4 pax with other dishes
Generic : Boil
Level : More than easy
Idle : None Printable Recipe.


Simple Delicious Healthy Soup

To The VianD, Bayam (Amaranth) has always been associated with “baby food” LoL. Reason, well, this Veggie has always been incorporated into baby food in some form, either in Porridge or puree. Now, the reason is pure and simple; Bayam inherent a whole lots of nutritious properties. Bayam is rich in Calcium and Magnesium which are essential for bone growth, Iron optimize the production of red blood cells, and Potassium is good for brain development. Need The VianD say more ?? Well, if Bayam is good for babies, it has to be good for adults too, no ?? *smile* And btw, did The VianD mentioned tat they are readily available, cheap and really simple to cook too? Here’s The Viand’s version of “Simple Bayam/Chinese Spinach (Amaranth) Soup”.

IngredientS

 

MAIN :

  • Thoughtfully cleaned and rinsed Bayam (without the roots). U do need quite abit cos Bayam will wilts down when cooked. Make sure its rinse properly cos there will be quite a bit of sandy sediments.
  • Eggs, few slices of Ginger (or smashed), Tong Choy (washed) and Ikan Bilis (washed).

SEASONING :

  • Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by sauteing the Ikan Bilis with the Ginger and some chopped Garlic till aromatic.  Add water, bring to boil and turn to simmer and add Tong Choy. Let it simmer for 10-15 mins. U can do this in advance. Keep aside.
  • Step 2 : Crack a couple of Eggs in hot oil, break them into bite size. Add the Ikan Bilis stock (The VianD like to sieve it to have clear soup). Crank up the heat bring to boil for a min or two. Add the Bayam, push them down and bring to boil again. Add all the Seasoning Ingredients. Turn off the heat and let the residual heat continue cooking the Bayam for 3-5 mins – U don’t want over-cooked Bayam. Btw, it’s normal for the soup to turn out a little dark in color, this comes from nutritious properties of Iron. Viola, ur pot of “Simple Bayam/Chinese Spinach (Amaranth) Soup” is ready to be served hot.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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