6 BABY SPINACH IN TRIO OF EGGS

Simply Her (Singapore) - - Home & Food Recipes - By Lee Hee Min, ex­ec­u­tive Chi­nese chef of Pe­ony Jade Restau­rant

IN­GRE­DI­ENTS 250g baby spinach 1 tsp veg­etable oil 200ml chicken stock 1 salted egg, steamed and diced 1 cen­tury egg, diced 1 egg, beaten DI­REC­TIONS 1 Cook the baby spinach in boil­ing wa­ter for 3min. 2 Add the oil and chicken stock to a hot pot. Bring it to the boil and add all the eggs. Cook for 1min and pour over the spinach to serve.

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