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Thursday, January 15, 2015

Thermomix Recipe Janes Stir fry Japanese Spinach with Chinese Sausage

Unlike Chinese spinach, Japanese Spinach is crunchy when fresh, probably is my first time eating it. 
I have done some Google, to know the way how to cook spinach. And got to know they are rich in vitamin C, and spinach is only one of three vegetables recommended boiling to free up acids and allow them to leach into the boiling water; this brings out a sweeter taste from the spinach. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content.
Cut roots away, cut half to make approximately 2" in length. 

Prepare a pot of hot water, rinse spinach and soak only for one minute. 

Spinach cooks very fast, just one minute enough to soften all leaves.
Do not have to cook for long in order to obtain greenish leaves.

Although it was my first time cooking it, the taste is really good. Hence I decided to write this recipe for may be..... perhaps newbies... :)

15g Garlic
10g Coconut Oil
1 stick of Chinese Sausage (Lap Cheong) Rinsed, and sliced.
1 pc Red chilli, slice
450g Japanese Spinach
Pinch of salt

1) Put garlic with skin in to chop
mc / 5 sec / Reverse / speed 5

2) Using chopsticks to pick up skin, add oil and Chinese sausages to saute
mc / 6 min / V / Reverse / Soft Speed

3) While saute, pour hot water to rinse and soak spinach for 1 minute, drain out water.

4) Add spinach, salt and chillies in to cook
mc / 2 min / V / Reverse / Soft speed


Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee
In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.


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