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Simple Pokcoy Stew
*** ATTN! Whenever I cook, i rarely weigh the ingredients. I adjust the ingredient scale to the amount of eg. vegetables, meat. I usually use my ‘imagination’ about a taste. What kind of taste I would like to have on my food…So, sorry, if the recipe is not accurate ***
4 white garlic cloves. Chop them all to the smallest fraction you can get BUT do not grind them!
about thumb size of fresh ginger (DO NOT USE GROUND GINGER! I rarely (if not never) use that). Peel off the skin, please. I like clean cooking.
4 shrimps (5 or 6 is ok, though but not too much. Pokcoy is the lady not the shrimp. Shrimp will help to give a taste and aroma to the food.
I don’t use shrimp skin when cooking it. I usually cut the head, clean the top curve (inside), peel off the skin then chop it into 2-3 (depends on the size of the shrimp)
pinch of salt and pepper (not black one, please) [NOTE: Every person has their own salty level. That's why I didn't scale it. My advice: pour pinch by pinch. Then taste it along the cooking proccess. If you need more, add it. If not, stop it!]
corn oil (or palm oil is ok) [NOTE: i haven't used olive oil until now...so, I don't know the taste when cooking with olive oil. But if that what you usually use, then go.] Don’t use corn oil too much if you don’t want your cook too oily. But it’s gotta be sufficient to cook garlic and shrimps. 3-4 tbsp will be enough. We are not going to dip those stuff in the oil, though (^.^).
Pokcoy. Mm…I use about 100-150 gr (may be….(^o^)’). I only bought 2 Pokcoy tied up. Each tie consists 1 pokcoy (not 1 leaf of course…)…Size medium. Not too small, not too big.
Wash and Clean the pokcoy. You can cut them or leave it as it is…
I usually take off the leaf (with the bone, too) one by one and cut them into 2. (if it’s medium size. If it’s small, i just take off the leaf)
Ok, now
Turn on your stove. Pan on the top of it with corn oil. When the corn oil is heat, put in the garlic and the ginger.
(check it out by using the cooking spoon. Dip the tip of the cooking spoon on the corn oil. If it’s heated enough, you’ll see small bubbles around the tip….ATT: Do Not check it out by splashing water into it!!!!!! My husband did that while I was holding the pan. Sorry, sweety but that’s the most stupid and unsafe procedure! I still hate it when remember it…ok, let’s go on…)
Ok, cook cook cook til smelling good then put in the shrimp.
cook cook cook til the shrimps are red but NOT until it’s like dry…
Then, put in the pokcoy…
Mix mix mix
Pour the salt and pepper PINCH BY PINCH, please!
mix mix mix until the leaf is not too stiff anymore
add water. Not too much. We are not going to make a soup here. Then leave it for a while so the pokcoy absorb the ingredient and shrimp ‘aroma’. Not until all the water is absorbed…no no…i usually leave it until the water boiled (^.^)
Then, then…
TASTE it. Now you can taste it…too many salt? add more water (but your cook will risk watery)…need more salt? add pinch by pinch…
mix it again.
Heat it for a while again. Then get a plate…now, you can eat that with rice…yum…
You can also add button mushroom (hmm…i don’t know the term in english.) or else. We can also add fish (meat)ball.
If you have sesame oil and fish oil. Wah! it will be better! sesame oil can make your cook taste like oriental cook…mmm (^v^)d.
Ok, happy trying
Posted: Wednesday, September 9th, 2009 @ 8:08 am
Categories: Simple Cooking ala Nichan!.
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