I have tried cooking veges with spinach but I get frustrated cause it gets very soft and mushy.
I have been thinking on how to do it like kangkong. 🙂 But kangkong does not get soft easily when cooked.
At last I’ve got answer from a japanese cookbook I’ve brought with me. Sure I can’t understand the character, some chinese character I can, but the pictures gave me a bright idea! Blanch it! Or near to it, just soak it into hot water.
hoisin sauce (widely used by japs and southeast asian food)
fish sauce (patis)
sesame oil/olive oil
shrimp paste (bagoong)
1. Soak spinach with hot water until soft.
2. Take the spinach out of water and squeeze it.
3. On the plate, mix it with hoisin sauce, sesame oil, fish sauce, squeeze lemon and shrimp paste
4. Sprinkle with sesame seeds.
Try it! 🙂