Oct 07 2007
Purple Amaranth (bayam) with Dried Prawns Sambal
This is my first time seeing a purple bayam (yin choi [??]) or Amaranth being sold here. In fact, I’ve never even heard of such thing before. It was on one of my regular marketing session at Tesco that I pick up this packet of purple spinach which I find quite interesting.
The look and feel is somehow different from the regular bayam (yuen choy) that I normally buy. It has short stem and it looked more like ti-wang-chai (also short stem and has a sticky gluey liquid coming out from the stem) than the regular bayam but I was told they were from the same family.
Seeing the texture, I decided to cook with dried prawns sambal as I don’t think cooking it in other styles will be suitable. And I was right. It turns out good with the sambal.
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Ingredients
- 1 packet Purple (about 200g) – peel away the end of stems
- 2-3 tsp of Dried prawns sambal
- Water
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Methods
- Heat up wok with 2-3 tbsp of oil and gently fry the dried prawns sambal till slightly fragrant.
- Toss in the purple bayam, stir to mix well. Add a little water, stir and cover for a few minutes till the bayam is soften. Serve while still hot.
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i think my mom bought it before from the market. she cooked soup with it ;D Your dish looks yum yum.
Halo. Just hopped over from My Love My Food.
I don’t like to cook this as it looks quite unappetising .. totally opposite to your blog! I’ll be checking out your previous posts.
Barb,
I din know can cook soup with this. I shall try the next time.
Hi Tummythoz,
Welcome!
Hope you have fun browing around… and be back for more recipes!