Mani cai (pucuk manis) is commonly used in pan
mee but it is also delicious fried with eggs or cooked the nyonya way in coconut
milk. I like using salted egg to give it extra flavour.
Mani Cai (马尼菜) called sayur manis or pucuk manis is a green
vegetable that tastes like spinach with a hint of asparagus when cooked. The
cooked leaves have a sweet taste, hence the name sayur manis or sweet
leaf. It is packed with nutrients such as protein, antioxidants, vitamin
C, vitamin E and a compound called lutein, a key pigment in human retinas. It is
not safe to eat the raw leaves which have been linked to outbreaks of lung
failure. It is very easy to grow, requiring little skill and maintenance. I
just poke the leftover stems into the soil and leaf shoots will appear in a few
days’ time. In a month or so, the leaves are ready to be harvested for cooking.
Ingredients
1 bundle pucuk manis (my vegetable seller
already removed the leaves from the stems)
1 egg
1 salted egg
Soak the leaves in rice water for 10 min
Wash and drain
Heat up 2 tbsp oil
Add 2 tsp chopped garlic and fry until
fragrant
Put in the vegetable and mix well with the oil
Season with salt, pepper and some chicken stock
granules
Break up the 2 eggs and add to the vegetable
Mix thoroughly
Dish up and serve
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