| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 16g | 12g | 15g |
| sugars | fibre | protein | salt |
| 7g | 2g | 9g | 0.33g |
Why I Love Filipino Water Spinach in Coconut Milk
Greeted by a dash of nostalgia tinged with exhilaration, I often find myself drawing on my deep roots in Montana’s vast landscapes as I venture into the diverse culinary territories around the world. As much as I dearly love my bison burgers and huckleberry pies, I’m unearthing yet another delightful treasure from the Filipino cuisine today: the Water Spinach in Coconut Milk. This extraordinarily simple yet savory dish has seamlessly woven itself into my culinary repertoire, endowing it with a Filipino flair.
The Fusion of Flavors
The unmistakable Filipino twist in the Water Spinach in Coconut Milk derives from the intrinsic blend of its unique ingredients. One may not see how it relates to Montana’s cuisine at first glance. Still, the inherent simplicity in the use of native ingredients mirrors the way our Native American ancestors worked their food magic. Prolific Filipino chef Amy Besa, with her passion for traditional Filipino food, has been a source of insight into this vibrant cuisine. And just like Amy, I found an addictive charm in the harmonious coupling of water spinach’s earthiness with the sweet delight of coconut milk in this recipe.
A Complement from the East
While exploring this vege-licious course, I realized it bears a striking resemblance to the Malaysian Spiced Coconut Spinach. Yet, its flavors stand with a distinct identity and make it a perfect addition to any traditional Filipino meal or even a Western-style barbecue in a seamless East-meets-West blend.
Imagine those juicy bison burgers or succulent venison steaks sided with this enticing Water Spinach in Coconut Milk. The natural velvety creaminess of the coconut milk significantly softens the wild flavors of game meat, yielding contrasts and complements that dance in gastronomical harmony.
Indeed, this exceptional course has opened a new window to a different culinary world, while echoing the essence of the flavors that radiate my Montana roots. And as I continue chasing the infinite intriguing flavors worldwide, I continue to comprehend that universal truth – good food knows no geographical boundaries. Let’s keep cooking, keep sharing, and most importantly, keep devouring scrumptious dishes from all over the globe!
What You’ll Need
- 2 pounds of water spinach
- 3 cups of coconut milk
- 5 cloves of garlic, minced
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 3 tablespoons of vegetable oil
- 1 tablespoon of fish sauce
- 1 teaspoon of black pepper
- 1-2 bird’s eye chilies (optional, for spice)
- Salt to taste
Method
Step One
Begin by preparing your ingredients. Wash the 2 pounds of water spinach thoroughly and drain. Then mince the 5 cloves of garlic, chop the 1 large onion and 2 medium tomatoes.
Step Two
Heat a pan over medium heat. Add the 3 tablespoons of vegetable oil and allow it to heat up. Then, add the minced garlic and chopped onion to the pan. Sauté until the onion is translucent and the garlic is fragrant.
Step Three
Add the chopped tomatoes to the pan and cook until they’re soft. Optional, for those who love a bit of spice, you can chop and add 1-2 bird’s eye chilies to the tomate mixture. Cook till they are soft.
Step Four
Next, add the clean water spinach to the pan. Cook it until it wilts and reduces in size. This should take about 3-5 minutes.
Step Five
Once the spinach has wilted, pour in the 3 cups of coconut milk. Bring the mixture to a simmer and let it cook for another 5-7 minutes, until the flavors meld together beautifully.
Step Six
At this point in preparing the dish, add 1 tablespoon of fish sauce, 1 teaspoon of black pepper, and salt to taste. Stir the mixture well to distribute these flavorings evenly.
Step Seven
Finally, adjust any seasonings if needed, then remove the pan from the heat. Your Water Spinach in Coconut Milk is now ready to serve and enjoy.
