Swiss chard Singapore style

Step 1/ 5

• 50 g Swiss chard
• ½ cloves garlic
• ⅛ 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

• ⅛ 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!