Chinese Spinach in Superior Broth
Update (Nov 2013): First posted in Apr 2010, now updated with new photos & improved recipe.
I am calling this dish “spinach in superior broth” (上汤菠菜/苋菜) only because that is how our restaurants & zi char stalls name this dish. With a fancy name like that, of course the eateries charge premium for this dish, when the home-cooked version is actually inexpensive (under S$3!). What makes the home-cooked version “superior”, in my humble opinion, is the home-made ikan bilis stock which is natural and free from artificial flavourings & MSG. I love this dish thoroughly because it is both a vegetable and a soup dish in one. I make ikan bilis stock once a week and keep it in the fridge, so I have an instant soup base to whip this dish in a jiffy whenever I want to.
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There are actually many variations for this dish – such as with wolfberries, salted eggs or a thicker soup (simply thicken the broth with cornstarch solution). Use your creativity to adapt this recipe!