Our own…

We do not eat salted vegetables all that often but I love it with porridge. However, I prefer our own locally-preserved salted vegetables as I feel they are much nicer, a whole lot nicer than the ones from China, Thailand or wherever.

The vegetable sellers at the wet market would  use their unsold greens to make them. I like the kua chai (mustard greens) ones the most but one morning sometime ago, when I was buying fish and prawns at one stall, there was a lady at the next stall and she asked me if I wanted to buy her salted vegetables but hers was a mix of kua chai and chai hua (sawi). I decided to take a kilo, only RM4.00 and since then, we had had it twice.

The other day, I decided to cook the last batch…

Salted vegetables

…and since it was our no-meat Friday, I could not do it the way my missus would usually, with marinated pork belly and whatever other ingredients.

I sliced the salted vegetables very thinly…

Salted vegetables, sliced thinly

…and prepared the ingredients…

Ingredients

I intended to just use ginger and garlic but my missus said there must be shallot and chili too. In place of meat, I had some prawns and also a few fish balls that I made using the Jakar fish paste.

To start off, I fried the ginger in a  bit of oil, followed by the sliced shallot and then, the garlic and chilli. Next, the prawns went in and once they were cooked, the fish balls followed. Lastly, the salted vegetable went in. I added a sprinkling of sugar to counter the saltiness of the vegetables and a bit of water so the dish would not be too dry.

Finally, I dished everything out onto a plate…

Seafood salted vegetables

Yes, it was very nice and went absolutely well with the porridge we had that day, just that it was not all that salty. My missus said that I soaked and rinsed it in water too long, something not that necessary when cooking our own local-made salted vegetables. She said she would just wash them before use and that would be enough.