When the friendly old man rang my bell, I was anticipating with an empty stomach. 4pm, the clock read. This time with just a HKD140 order, I still received 4 kinds of vegetables – more than enough to last me for a week. For some reason I wanted to start this week’s ritual with malabar spinach. The impulsion quickly developed into the meal above.
As a lazy vegetarian I can hardly be a great cook. But one thing that still encourages me to try is the possibilities for West-meets-East fusion that happens in my tiny kitchen. This three-course meal is another ‘milestone’ I would proudly put into my private cookbook (if there were any).
Malabar Spinach in Chinese kitchens usually becomes light-boiled soup with tofu and pork. It’s considered a very healthy kind of vegetables that helps digestion (because of its rich soluble fibre contents that create the succulence). It is also rich of Vitamin A, Vitamin C, iron and calcium. Though I only knew what it is called in English before I am doing this post, I cooked it as if it were a spinach curry-lookalike – only with tofu because tofu always goes with malabar spinach in Chinese cuisine. So that’s how I made this:
- Pan-fry tofu slices.
- Boil malabar spinach.
- Blend the boiled leaves with little water to make a thick soup.
- Pour the puree back to a pot, heat with a pinch of salt, pan-fried tofu and a spoon of coconut oil.
- Top it with parsley (from my rooftop).
Scrambled egg is common in both Western and Chinese cuisines. But from my boyfriend I have learnt to add milk into the pan for a creamy texture. So tonight scrambled egg is actually mixed with Oat milk (no more dairy under my roof!) and Chinese fermented bean curds. It makes a great balance because egg and oat milk are pretty tasteless whilst bean curds have an eccentric, strong taste. Spring onions from my rooftop, which I have been growing from cutouts months ago, make a great note too.
Green tea noodles with red quinoa - another West-meets-East. What I like about green tea noodles is that it doesn’t take much time to cook. Pour them into boiling water on heat and it is ready to serve in 3 minutes. This time, however, it took longer because red quinoa was sharing the pan. The colour combo reminds me of green tea and red bean ice-cream :)
This is the batch of vegetables I received from the local farm AuLaw today.