CRIZ BON APPETITE

At times, I would love to have some simple stir fry greens to go with my meal. Let me share with you my STIR FRY BABY SPINACH WITH GINGER AND WOLFBERRIES recipe which is ideal for a meatless meal as well as for kids. Garlic won’t be added in as it would also suit those undergoing vegetarian diet during these few days of meatless retreat. Spinach has many healing properties and is rich in minerals and vitamins. Regular consumption would be great for the maintenance of healthy eyes, cardiovascular system and nervous system. Wolfberries on the other hand are nutrient-dense superfood which has high antioxidant contents. They are believed to enhance the immune system, improve eyesight, protect the liver and improve the blood circulation. The usage of the powerful antioxidant ginger here would also benefit the body as it enhances the body’s internal production of antioxidants. Thus, less diseases and slower aging process for the consumers.

INGREDIENTS:
1kg baby spinach (pluck leaves & young stems, clean & drain)
1 thumb size young ginger (finely julienne)
150g dried Chinese wolfberries/Goji berries (wash & drain)
2 tbsp olive oil
Salt & pepper to taste

OPTIONAL:
100g baby anchovies (deep fried)
Some sliced Shitake mushrooms
Garlic

PREPARATIONS:
• Heat up some olive oil in a wok.
• Add in the julienned young ginger and sauté until fragrant.
• Add in the baby spinach and stir fry until almost cook.
• Add the wolfberries and stir thoroughly until the baby spinach leaves are cooked.
• Add in salt to taste.
• Serve immediately with hot steaming rice.

Note: No water is added as the baby spinach would release some juice in the process of cooking.

(Serves: 4-5)

YOU CAN CHECK HERE FOR MORE RECIPES.

I always love to have trotters as they are naturally rich in collagen and gelatin. Collagen makes up connective tissue like tendons and ligaments, all of which you are able to consume by braising the trotters with the right preparation. It’s good for your joint health. On the other hand, gelatin is another substance found in the tissue of animals, especially a very high concentration in pigs. This easily digested form of protein helps the human body in growth and tissue repairs, thus giving you a great protection against sickness. What I’m going to share today is a traditional recipe named BLACK VINEGAR TROTTERS WITH GINGER. Not only is the dish good for general health, it’s also great for post-labor women to cleanse the body of blood clots and so called “wind”. Most of the Chinese women in Malaysia would have this dish on the 12th day during their confinement period.

INGREDIENTS:
3-4 pork trotters (about 2.5kg – front legs as hinds have more fat)
600g lean meat
1.5L sweetened black rice vinegar
1.5L hot water
500-600g old ginger (remove skin and smash lightly)
4 tbsp sesame oil
Salt to taste (about 1 tbsp)
Rock sugar to taste (about 150g)

OPTIONAL:
Hard boiled eggs
250g roasted black beans
4-5 cloves garlic

PREPARATIONS:
• Rub the chopped pork trotters and lean meat with salt and wash to rid of meat odor. Scald with hot boiling water to remove scum and rinse well.
• In a non aluminum wok (vinegar’s acidic reaction to aluminum), pour in the sesame oil and sauté the smashed ginger pieces until fragrant.
• Add in the rinsed meat piece and sauté until the meat firmed up. This is to ensure that the meat won’t easily dissolve in the process of cooking.
• Add the black rice vinegar, hot water, some salt and rock sugar.
• When the soup boils, lower the fire to LOW and let it simmer for 1-1.5 hours or until meat is soft.
• Taste the gravy for saltiness and sweetness. If not enough, add in more salt and rock sugar to adjust to your personal taste bud.
• Let the meat stand in the wok for 4-5 hours to absorb the flavors before serving with hot steaming rice.

Note: You can also use a pressure cooker for a faster cooking time. Add in the black rice vinegar, hot water, some salt and rock sugar in your pressure cooker. Bring to boil. Add in the sauteed meat and ginger. Close lid and let it pressure cook under MEDIUM-LOW fire for 10-12 minutes. Let the meat stand in the pot for 4-5 hours to absorb the flavors before serving with hot steaming rice.

(Serves: 6-8)

YOU CAN CHECK HERE FOR MORE RECIPES.