Spinach lontong

Spinach - Part 2.

Add a burst of flavour to vegetables with a spicy broth.

Ingredients (serves 2):
1 tbsp olive oil
100g spinach, remove roots and lower stems
200g eggplant, cut into small pieces
1 medium carrot, par-boiled and chopped
1 medium-sized onion, chopped
3 stalks long beans, cut into 4cm lengths
100g lontong paste
1 1/2 cup vegetable stock
1/4 cup coconut milk
3 tbsp evaporated milk
1/2 tsp brown sugar
10 quail eggs, boiled, shelled and halved
Chopped fresh coriander, to garnish

Method:
1. Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 minutes. Remove and set aside.
2. In the same pan, fry the lontong paste for 3 minutes.
3. Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 minutes on high heat. Reduce the heat to medium and add vegetables.
4. Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 minutes.
5. Top with quail eggs and chopped coriander. Serve immediately.

Tips:
To slice boiled eggs neatly, use thread or unflavoured dental floss.

Recipe source: Simply Her magazine (Nov 2007)