Swiss chard Singapore style

Name: Swiss chard Singapore style
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Asian
Ingredients: 200 g Swiss chard; 2 cloves garlic; 0.5 onion (small); 1 tomato; 1 chili; 0.5 tsp belachan paste; 1 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp canola oil

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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

⅛

onion (small)

tomato

chili

⅛ tsp

belachan paste

¼ tbsp

fish sauce

¼ tbsp

oyster sauce

¼ tsp

sesame oil

¼ tsp

canola oil

Utensils

knife, wok

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!