How To Cook Sauteed Spinach with Garlic and Sausage

-

 


Ingredients

  • 2 sausages
  • 1 tablespoon olive oil
  • 350 grams fresh spinach
  • 2 cloves garlic
  • a pinch of salt
Instructions
  1. Add the oil to a large pan and heat it on medium-high.
  2. Slice the sausages into 1 to 1/4 inch slices.
  3. Once the oil is hot, add the garlic and sliced sausages to the pan in one layer.
  4. Fry the sausages for 2 to 3 minutes on each side untill they are cooked through.. 

  5. Then remove the cooked sausages from the pan and set it aside. 

  6. Turn down the heat to medium-low and add the garlic. Saute it for 30 seconds, the add the fresh spinach. 

  7. Toss the the spinach in the oil and garlic to coat. Do make sure that the garlic doesn't burn. Keep tossing the spinach untill it has fully wilted.
  8. Add the cooked sausages back into the pan and toss everything together. Add in a pinch of salt. 

  9. Remove it from the pan immediately and serve it hot. The longer the spinach sits in the hot pan, the more water it will release. 






Comments

Post a Comment

Popular posts from this blog

How to Cook Hainanese Chicken rice (2nd version)

-
Image
Ingredients 2 cups of chicken stock 3 stalks of pandan leaves 3 cloves of garlic 3 shallots 4 slices of ginger 1 cup of rice 1 piece of Hainanese Chicken Thigh (You can get this from any NTUC Fairprice supermarket at the  frozen food section for $6.97). instructions Cooking the rice Chop up the garlic and the shallots together. Slice the ginger into 4 pieces Add in 1 tablespoon of sesame oil into the empty rice cooker pot. Add in the chopped garlic and shallots.  Add in the sliced ginger.      Give it a good stir to make sure everything is coated with the oil. Add in the 1 cup of washed rice.  Give it a good stir for 1 minute to let everything infuse together.    Add in 1 cup / bowl of the chicken stock. 10. Give it a good stir.    11. Tie the pandan leaves into a knot and add it in together with the rice in the cooker.    12. Remove the pandan leaves and ginger slices. 13. Give the rice a good stir before serving.  14. This is how my Hainanese chicken rice looks like after it is cooke
Read more

How To Cook Chicken Curry With Potatoes

-
Image
  Ingredients 1 pack instant curry paste 3 peeled potatoes, cut into halves 2 chicken thighs, sliced into pieces 3 shallots, peeled and sliced thinly 2 stalks lemongrass (only the white parts) 1 tablespoon cooking oil 2 cups water 1/2 cup coconut milk 1 sprig curry leaves Instructions Heat up a deep pot and add the oil. Saute the sliced shallots untill aromatic or light brown in colour.  Add the curry paste into the pot and stir it untill aromatic.  Add the chicken meat and lemongrass.  Stir it for 1 minute before adding the water.  Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat.  Add the potatoes and allow it to simmer for 20 minutes or so or till the chicken becomes tender.  Add the coconut milk and bring it to a boil. Serve it with steamed rice.
Read more

How to Cook Sweet & Sour Fish

-
Image
Ingredients 300 grams red snapper fillet  3 to 4 tablespoons corn or potato starch, or more as needed enough vegetable oil 4 small shallots 1/2 green pepper 1/2 red pepper 1/2 yellow pepper 1 tomato 50 grams diced pineapple For the Sweet Sour sauce 5 tablespoons tomato sauce 3 tablespoons plum sauce 3 tablespoons sweet chilli sauce 2 tablespoons lemon juice 2 tablespoons brown sugar 1/2 teaspoon salt Instructions Mix all the sauce ingredients in a saucepan and bring it to a gentle boil. Turn off heat and set it aside.  Clean and pat dry fish fillet with paper towels. Slice it into 5 mm thick slices Coat fish slices thoroughly in corn or potato starch. Shake off the excess and discard it. Set it aside. Peel and dice onion. Seed and dice peppers, tomato and pineapple.  Fill a wok with 1/3 cup of oil. Heat it up over high-heat till hot. Fry the fish in 2 batches, constantly stirring and separating fish slices in hot oil. Deep fry them till the fish slices turn light brown and just begin t
Read more