Manicai scrambled eggs

This is my version of a dish I had at a hawker market in Malaysia. Manicai is a leafy green that looks a bit like spinach when cooked. You can use baby spinach or water spinach instead in this recipe.

Manicai scrambled eggs. Credit: Malaysia Gourmet

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• 1 clove garlic, thinly sliced
• 1 bird's eye chilli, finely chopped
• 2 large handfuls manicai (see Note) or baby spinach leaves
• 3 eggs, whisked
• Pinch of chicken stock powder
• Pinch sugar
• Cooked rice to serve, optional

Instructions

1. Heat oil in a pan and fry the garlic and chilli for a few seconds. Add the eggs and stir, so the eggs begin to cook, followed by the manicai (or spinach), a splash of water, chicken stock powder and sugar. Toss to wilt the manicai and finish cooking the eggs.
2. Serve as is or with some rice on the side.

Note

Manicai is a leafy green vegetable from Southeast Asia. It’s also known as sabah vegetable, star gooseberry, sayur manis, sweet leaf and katuk, among other names. In Malaysia, it is often used in a stir-fry with eggs.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.