Boiled water spinach mashed with tamarind is a simple dish that many people love. The plate of freshly boiled water spinach is crispy, not discolored, served with fish sauce or dipping sauce, and a bowl of mashed water spinach with tamarind creates a sour flavor that is very appetizing. However, if the tamarind is added at the wrong time, it can affect the green color of the water spinach.
Moreover, water spinach contains a lot of sap, so if it is not boiled skillfully, it is prone to discoloration, losing its appeal and becoming bitter. Therefore, when boiling, pay attention to the following things to help you have a delicious plate of freshly boiled water spinach and a bowl of mashed tamarind water that is not too sour.
Preparation
The ingredients include 500g of water spinach; 3-4 green tamarind fruits and 1 liter of cold water.
Peel the green tamarind fruits by cutting around the skin so that it is easy to mash when ripe. Or if you store the tamarind at the end of the year in the freezer, remove it to thaw. Wash the water spinach and discard the old stems.
Boiling the water spinach
Bring a pot of water to a boil, add a pinch of salt, then add the water spinach and quickly stir with chopsticks to ensure the entire vegetable comes into contact with the boiling water, and keep the heat high so that the water boils quickly, preventing the water spinach from discoloration.
Tips for vibrant green water spinach
Use high heat to bring the pot of water to a boil quickly
Stir the water spinach with chopsticks to quickly immerse it in the water so that it does not discolor, and spread the vegetables evenly so that the water is enough to submerge the vegetables, avoiding too little water, causing the vegetables to be exposed and discolor.
The water spinach is cooked just enough to avoid discoloration. Press the water spinach stem with a chopstick, and if it is soft, it is ready. The boiling time is about 3-5 minutes, depending on the type of vegetable.
If the water spinach is overcooked, it will turn dark when left out for a while. If it is overcooked, it will turn yellow and mushy, losing its crispness. The perfectly cooked water spinach allows the oxalates to dissolve in the water, making the green color of the vegetable vibrant. Add a little cooking oil to the pot before removing the water spinach. When removing the water spinach from the pot, place it on a large plate or strainer so that the vegetables quickly release heat, preserving the green color. If you are preparing a large amount, it is necessary to add cooking oil to preserve the green color for longer and to prevent bacteria.
You can also place the water spinach in a container of ice water to apply the heat shock method to preserve the green color.
When boiling the water spinach, pay attention to the amount of vegetables, the pot size, and the stove. If the pot is too wide, the water will take longer to boil and the vegetables will not be submerged, causing the vegetables to become floppy and discolored. Therefore, choose a pot that corresponds to the stove and the amount of vegetables needed. In the case of boiling a large amount of vegetables with a small pot, boil in multiple batches to avoid the vegetables returning to a boil for too long, which will affect their taste.
After removing the water spinach, add the tamarind
Adding the tamarind along with the water spinach will make the sourness affect the stems, causing them to turn yellow and lose their green color. And when the water spinach comes into contact with the tamarind water, it easily becomes sour when left out.
Add the tamarind and simmer for about 1-2 minutes, then turn off the heat and mash the tamarind slowly to achieve the desired sourness. It is recommended to leave the mashed tamarind in fish sauce for dipping the water spinach.
Water spinach dipped in mashed tamarind fish sauce with a little garlic and chili is very tasty.
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