Not a good dish to eat often, especially if you have heart problems or suffer from high cholesterol; but it is okay once in a while and it is a nice change to stir fries. You can use other vegetables such as cabbage, pak choy or sin qua. Just adjust the cooking time and you can also add seafood such as fresh prawns or calamari.
1 big bunch of baby buk choy – cut according to preference
4 to 6 bird’s eye chillies – sliced half lengthways
3 cloves garlic – minced
1 large red onion – sliced thinly
1 tsp brown mustard seeds
Big handful of dried Asian anchovies (Ikan Bilis) - soaked and drained
½ tin of large coconut milk
½ tin (or according to preference) water
Salt to taste
2 tbsp veg oil
In a deep pot, heat oil and fry the anchovies for 30 secs followed by the mustard seeds, garlic, onions and chillies until the anchovies have turned golden brown. Add in the vegetables, mix well and cook for 1 to 2 mins. Add in the coconut milk and water and bring to a boil on medium heat, stirring constantly. Once it has come to the boil, lower the heat further and simmer for 1 minute. Add salt, lift and serve with sambal or deep fried fish.
Note: Do not overcook the vegetables – you still want them to be crunchy.
To make this a purely vegetarian meal, omit the anchovies.