Delicious Stir Fry Spinach
with Ikan Bilis

It is so appetizing that we will want to top up our rice to have more of it.

Although we need more time to wash and stem the long, leafy vegetables, the effort is worthwhile as our family love this delicious, healthy dish.

Food Ingredients (Serve 3):
400g sharp leave Spinach, washed and stemmed
20g Ikan Bilis, rinsed and air-dried
3 cloves Garlic, coarsely chopped
2 tbsp cooking oil
0.5 cup water

Cooking Procedure for this Spinach Recipe:
1. Heat wok and add oil when the wok is hot.
2. Add Ikan Bilis when the oil is hot and stir fry till fragrant and slightly brown.
3. Add garlic and stir fry till the garlic is fragrant.
4. Add the stem portion of the veggie only and stir fry for 1 to 2 minutes to soften the stems.
5. Add the leaves and stir fry for about 2 minutes till all the leaves are evenly wilted. Use spatula to spread out the lumps of leaves where necessary so as to cook them evenly.
6. Add water and stir fry for about 45 seconds. Lower to medium heat, cover wok and simmer for about 30 seconds.
7. Remove cover, stir fry for about 30 seconds to ensure evenly cooked. Add salt to taste only if necessary.
8. Serve hot.

Tips:
a. When stemming, separate the stems from the leaves as they are to be added to the wok at different time. The harder stems need to be cooked longer so as to soften them.

b. For the dried Ikan Bilis, use the whole bodies or split type as they are nicer to chew with the soft veggies. Alternatively, use the tiny, fresh Ikan Bilis that need to be refrigerated.

c. Do not soak Ikan Bilis. Otherwise, the natural salt on the Ikan Bilis will disappear and they will be tasteless. Rinse them briefly to get rid of floating particles/ dirt and air them dry to minimise splattering when added to cooking oil.

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