red spinach in miso

I love green spinach so much
and I tried cooking the red ones just like the green
but it didn't turns out as tasty



so I decided to put white miso paste in it
and let me tell you
I will not have red spinach any other way :)

so..so..easy to make!


just 3 ingredients to a wholesome dish!
~ anchovies..miso paste..spinach



cooking veggies can never be any easier or tastier



lets begin

in a small bowl soak 10 anchovies in water and set aside

separate the spinach leaves from the stem and cut the stem into 2" length

wash spinach separately and thoroughly clean and set aside

clean the anchovies ~ remove the head and intestine and rinse well

in a medium-sized pan pour in 1 cup of water and toss in the anchovies

let it boil over medium fire for 15 mins

then add in 1 tsp salt followed by the stems of the spinach

after 1 min add in the spinach leaves

cover the pot and let it cook for 3 mins

by now there is so much red liquid in the pan

toss in 1 small packet of white miso paste into the pan and stir thoroughly well

allow to boil for 1 min

taste for saltiness and off the fire

voila !!

the red color becomes deeper and intense by now

plus the awesome taste :)

serve hot with white rice and fried fish

uuummmpphh

cekodok

This is one of my many all time favorites

be it for breakfast or tea or anytime

especially... during rainy days

simply heaven with a cup of hot nescafe or 'teh tarek' 

uuuummhh :)

Here is how I made them:

soak 10 dried anchovies for 5 mins and remove its head and intestines

in a mixing bowl break one egg and beat it well with a fork

add in the cleaned anchovies + pinch of salt +1 finely sliced shallot + 1/4 cup water

mix all ingredients well by beating it again

then add in 3 Tbsp flour bit by bit and mix well till it becomes a smooth batter

add more water if need be to get a dropping consistency

take 1 spring onion and slice it finely and mix well into the batter

on a stove heat a wok and pour in plenty of oil for deep frying

when you see tiny bubbles on the surface of the oil it means the oil is hot enough

scoop 1 tsp batter and slowly lower it into the hot oil 

try to form a tiny ball shape with each scoop

depending on the size of the wok you could fry 5 to 6 balls at one go

leave room for the batter to increase in size while frying

fry on both sides till golden brown

meanwhile place some kitchen tissues on a serving plate 

scoop the fried 'cekodok' from the wok and and put in on the serving plate

serve hot with chilli sauce for dipping!

buon appetito! :) 

oh..that's Italian for "enjoy your meal"