Purple Amaranth (bayam) with Dried Prawns Sambal

This is my first time seeing a purple bayam (yin choi [??]) or Amaranth being sold here. In fact, I've never even heard of such thing before. It was on one of my regular marketing session at Tesco that I pick up this packet of purple spinach which I find quite interesting.

The look and feel is somehow different from the regular bayam (yuen choy) that I normally buy. It has short stem and it looked more like ti-wang-chai (also short stem and has a sticky gluey liquid coming out from the stem) than the regular bayam but I was told they were from the same family.

Seeing the texture, I decided to cook with dried prawns sambal as I don't think cooking it in other styles will be suitable. And I was right. It turns out good with the sambal.

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Ingredients

• 1 packet Purple (about 200g) - peel away the end of stems


• 2-3 tsp of Dried prawns sambal


• Water

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Methods

1. Heat up wok with 2-3 tbsp of oil and gently fry the dried prawns sambal till slightly fragrant.


2. Toss in the purple bayam, stir to mix well. Add a little water, stir and cover for a few minutes till the bayam is soften. Serve while still hot.

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