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Wednesday, March 21, 2007

Spinach with Light Soy Sauce


I happened to see a recipe in a cookbook that is similar to this spinach dish I wok even the presentation is the same. But the one in the cookbook added an extra ingredient - shredded bonito. Since I have that, I tried it.
Ingredients:
  • 300 g Spinach, cut into equal sections
  • 1/2 tablespoon oil
  • Some shredded bonito
  • 2 teaspoon light soy sauce.
How to do it:
  1. Add oil in a pot of water and blanch spinach. 2-3 minutes is enough.
  2. Drain and squeeze out water.
  3. Sprinkle some shredded bonito.
  4. Drizzle the light soy sauce.
  5. Serve.
Note:
  • I like to place spinach this way (standing up) because they tend to absorb sauce very fast. Then those on the bottom will be too salty.
  • This presentation makes sure the sauce gets even distributed.
  • I find this dish best eaten at room temperature not hot.

5 comments:

  1. Hey.. I think you should write a book on Cooking for the children and the entire family.... your pictures will sell!! I must say your presentation is fantastic, just like how a restaurant displays their food. In fact, better. I'm serious!!

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  2. Doris
    You flattered me lah. Writing a book has never come to my mind. Cooking and food presentation to me is a hobby. It's for fun since I have to do it 6 days a week. ;)
    But ... thanks for the compliments!

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  3. I do agree with Doris, actually it had came to my mind when I first view yr blog... hehee...

    Make your hobby to become your job.. then you will enjoy your job very well.. is a good idea leh...

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  4. this dish looks so appetising :) yum yum...ur presentation looks wonderful! :) and ur site shall be my online cook book ref :)

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  5. My Life Zone
    Thanks! I don't think I have the courage to do it lah. Still dont think it's good enough. I'm not being modest, really.

    I may have the ideas but my skills are still quite raw. I have only started cooking about 3 years ago when my son started taking solids. It still need a lot of polishing.

    But thanks a lot!

    Frannie,
    Thanks! It will be my pleasure!

    ReplyDelete