Century And Salted Egg Spinach

Photography Zaphs Zhang Art Direction & Styling Diane Ng


By Tiew Boon Wee , executive chef of Seafood Paradise

#B2-20 Marina Bay Link Mall (6634-8389)


Serves 4


For the broth:

1 tbsp chicken stock powder

300ml warm water

A pinch of salt


200g Chinese baby spinach (about 2 bunches)

1½ tbsp cooking oil 

4 cloves garlic, thinly sliced

50g minced meat (preferably lean pork)

1 salted egg yolk, diced

1 egg, beaten

½ century egg, diced


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1 In a bowl, dissolve the chicken stock powder in warm water. Stir in a pinch of salt and set aside.

2 In a pot, blanch the spinach in boiling water for 3min, and set aside.

3 Heat the cooking oil in a wok set over medium-high heat. Add the garlic and stir-fry until it begins to brown. Remove and set aside.

Stir-fry the minced meat and salted egg yolk for 1min. Stir in the chicken broth, beaten egg, century egg, and fried garlic. Simmer for 15sec, then serve immediately.