I know I have been procrastinating the last few months and have not been blogging like I used to do. I have been pretty busy testing out a few projects and I am glad to say one of them is my sourdough starter which is made from apple yeast water. And that has taken a bit of time , after which I have started using the Sourdough starter for making Pita bread, Ciabatta, Pancake and recently Sourdough Banana Bread. Sorry , I have side tracked , back to this delicious homegrown 'Di Huang Miao'(帝皇苗) English name is (Basella Alba)
A simple stir fry with garlic, chilli and belacan will bring this vegetable to a different level. Some prefers it plain just with garlic and salt, but for me it taste good with a bit of chilli and belacan added to it.
homegrown ones has its good points,
you can pluck the tender leaves to cook ,
pesticide free and so organic
Stir Fry Homegrown ' Di Huang Miao' With Garlic, Chilli And Belacan
a bunch of tender leaves of 'Di Huang Miao'
a few bird's eye chilli
2 cloves of galic -sliced
a tsp of toasted belacan (Shrimp paste)
a tbsp of vegetable oil * I used rice bran oil
Method:
Heat up a non stick wok with a tbsp of oil, once oil is hot, add in the chilli and garlic. Sauted till fragrant, add in the toasted belacan and stir fry for a second. Add in the ' Di Huang Miao' and continue to stir fry till leaves has wilted and softened. Dish up and serve with rice.
Enjoy!
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