- 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).
- 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 !!!
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.
Crack a couple pf Eggs in hot oil, break them into bite size. Add the Ikan Billis 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. Viola, ur pot of “Simple Bayam/Chinese Spinach (Amaranth) Soup” is ready to be served hot.