Boiled water spinach with a dip of sour soup is a rustic dish loved by many, especially during hot summer days. Boiling water spinach is simple, but knowing when to add Saur fruit to the pot without affecting the crispness and color of the vegetable is a skill not everyone possesses.
Selecting and Preparing Water Spinach
When buying water spinach, avoid stalks with dark green, stiff, and large leaves. These tend to turn tough when boiled, resulting in dull-colored spinach and cloudy broth with a bitter taste. Opt for stalks with soft green leaves and young tips instead.
When plucking, snap off the bottom of the stalks a few inches up. Snapping closer to the leaves will cause water to pool in the stems. When boiled, the temperature drops quickly due to the water-logged stems, causing the spinach to lose its vibrant color.
Rinse the spinach thoroughly in clean water to remove any impurities, then drain it in a colander.
For the Saur fruit, peel and wash them thoroughly, adjusting the quantity to your taste. Depending on your preference, you can add more or less Saur fruit.
When Boiling Water Spinach, Should You Add Saur Fruit Before or After?
Start by bringing a pot of water with a pinch of salt to a boil. Once the water reaches a rolling boil, carefully add the spinach and use chopsticks or a spatula to submerge and stir the leaves. This ensures even cooking.
Maintain a high heat to cook the spinach evenly and quickly. Occasionally turn the spinach and separate the stalks to ensure they are all immersed in the water.
To check if the spinach is done, remove a stalk and squeeze it gently. If it’s soft, it’s ready. Use a slotted spoon or a strainer to remove the spinach from the pot and spread it out in a colander to cool slightly and drain excess water.
Now, add the Saur fruit to the pot and boil for about 3 minutes until they are cooked. Adding the fruit after removing the spinach ensures that the flavor and color of the vegetable are not affected.
Once the Saur fruit is cooked, you can mash it and add it to the soup. Alternatively, you can mash a couple of the boiled fruit, mix them with fish sauce, and add a dash of chili for a flavorful dipping sauce for your water spinach.
Additional Tips for Boiling Crisp and Green Water Spinach
- Ensure the spinach is fully submerged in water during boiling. This ensures even cooking and helps retain the vibrant green color. Use a wide pot to make stirring the spinach easier.
- Add a pinch of salt to the boiling water. Salt enhances the flavor of the spinach and helps retain its color. However, be careful not to add too much, as it can make the dish too salty and overpower the natural sweetness.
- For a glossy appearance, some people add a few drops of cooking oil to the boiling water. However, if you prefer a clear broth without an oily film, avoid this step.
- Don’t overboil the spinach. Depending on your preference, boil the spinach for 3 minutes for a crisp-tender texture or up to 5 minutes for a softer consistency.
- For an extra crisp and vibrant green dish, plunge the boiled spinach into ice water after cooking. This stops the cooking process and helps retain the color and texture.
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