We do what we can…

When I went out for lunch that day with my good friend/ex-classmate, Robert and his wife, Angela, the latter gave me some kind of preserved vegetable, sawi, that she made herself. They said I could just fry with garlic to eat – that would be very nice already or if I so desire, I could add minced meat or whatever.

Well, I did it my way and this…

Cooked my way

…was what I came out with in the end.

These days, with the CMCO lockdown, it is difficult to buy and store green vegetables. Yes, there are some that can keep very well but the leafy ones will start to wilt after a few days and if not cooked and eaten right away, they will end up being thrown away. Well, we do what we can and one solution is to make salted or preserved vegetables out of them. I guess this was what Angela did…

Angela's preserved vegetables

…and she probably made quite a lot so there was enough to give me some. Obviously, it had not been preserved long enough for it to mature so there was the strong smell of sawi still.

Yes, I was told to slice it thinly…

Thinly sliced

…and that was what I did but other than that, I went on to cook it my own way.

I’m not sure if my missus would use garlic but I am quite positive that usually, when we cook salted or preserved vegetables, we would use ginger. Of course, I would want some chilies for that added kick and that day, I used prawns…

Ingredients

…instead of meat.

I heated up some oil and fried the ginger slices well in it before adding the chili followed by the prawns, adding a bit of water in the process so it will not dry up and also for the sauce. When the prawns were cooked, I added the vegetables and mixed everything well and after frying for a bit, it was done…

Fried preserved vegetables

There was no need for any seasoning as it was salty enough and the prawns sure made the sauce really nice and sweet.

We enjoyed it very much and yes, it was great with rice but of course, it would go well with porridge too.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

3 thoughts on “We do what we can…”

  1. I never knew sawi can be preserved in this way. I thought there is only a type of greens used to preserved as kiam cai. This type of kiam cai cost a bomb, RM12/kg. I like it cooked with minced meat and yes, I do add finely cut stripes of gingers into it. I prefer sweet sawi just stir fry with garlic and fish cake.

    Yes, usually they use sawi – the ones they sell at the market but we prefer “kua chai” So expensive in Kuching. I saw an old lady selling vegetables by the roadside yesterday and she had kiam chai too, one plastic bag, so much…RM4-5 only. I did not ask her how much 1 kg. Hers was “kua chai” so of course, I bought from her. Very fragrant, very nice.

  2. Oh! Usually what is preserved is the bitter mustard (khor chye to make kiam chye). It is interesting that sawi can be preserved like that too. I’d really like to make my own preserved vegetables.

    We call it kua chai, and yes, it’s a bit bitter. The bigger crunchy stems make nicer preserved vegetables…but here, most of them use sawi. Maybe there is a lot more…leftover unsold so they use to make. Not difficult actually – we did it once.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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