Swiss chard Singapore style

Swiss chard Singapore style

Based on 0 ratings
K

Kathrin

Community member

"Swiss chard is a versatile vegetable with high nutritional value and a nice alternative to bok choi, water spinach or kailan. Belachan is a dried shrimp paste native to Singapore and Malaysia and can be substituted with fish sauce if not available. We have this dish usually as a side along with rice, curry and parippu as it fits well with Srilankan cuisine."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
Swiss chard
½ cloves
garlic
onion (small)
¼
tomato
¼
chili
tsp
belachan paste
¼ tbsp
fish sauce
¼ tbsp
oyster sauce
¼ tsp
sesame oil
¼ tsp
canola oil

Utensils

knife, wok

Recipes made to your taste

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  • Step 1/5

    • 50 g Swiss chard
    • ½ cloves garlic
    • onion (small)
    • ¼ tomato
    • ¼ chili
    • knife

    Clean and cut Swiss chard into stripes. Peel and dice onion and garlic and slice chili. Dice tomato.

  • Step 2/5

    • tsp belachan paste
    • ¼ tsp sesame oil
    • ¼ tsp canola oil
    • wok

    Heat both types of oil in a wok. When hot, fry onion and belachan.

  • Step 3/5

    • ¼ tbsp fish sauce

    When onions start to turn translucent, add chili, garlic and tomato. Stir fry on medium flame for 1-2 mins. Then add fish sauce.

  • Step 4/5

    Add Swiss chard, stir gently and cover with a lid to wilt the leaves on low to medium flame. Lift the lid occasionally and stir. Keep cooking for approx 7-10mins until the stalks are done. (Test the consistency of the stalks that take the longest time.)

  • Step 5/5

    • ¼ tbsp oyster sauce

    At last, add oyster sauce, stir gently and remove from heat. Enjoy with rice and any other wok stir fry type of fish, chicken or red meat.

  • Enjoy your meal!

    Swiss chard Singapore style

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