When I first blogged about Rau Den (Vietnamese Amaranth) back in October 2008, I boiled it, the way my ba noi (Vietnamese paternal grandmother) taught me. I had tried sauteing it once, but there wasn't enough moisture for it to work. Or perhaps, my limited cooking skills weren't able to make it work back then.
Then in March 2009, while having dinner at my brother's house, I tried sauteing it again with good results. Actually, he had invited me and lil' sis over because he had bought some fresh smelt that he wanted to batter and deep-fry. We showed up and he hadn't even started cooking yet. I even brought over the oil, but he still had to run out to buy more. Before he ran to the store, he showed me a bag of rau den that he had bought at the farmers' market and asked if I could do something with it.
Rau den is also called Chinese red spinach. You can see the red veins on the leaves.
I decided to prepare the red spinach as I would Rau Muong Xao Toi Voi Chao (Vietnamese Water Spinach Stir-fried with Garlic and Fermented Bean Curd). Perhaps that little bit of moisture from the fermented bean curd was just what the amaranth needed, because the leaves wilted properly instead of just drying out.
Red SPINACH, the secret ingredient for Weekend Wokking as chosen by Sweatha of Tasty Curry Leaf, who hosted last month's tofu round-up.
Rau Den Xao Chao (Vietnamese Amaranth/Chinese Red Spinach Sauteed with Fermented Bean Curd)
You'll need:
1 bunch of amaranth greens
1 cube Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd)
Pluck the leaves and discard bug-eaten parts. The stems are edible so section those into about 3-inch pieces, discarding the tough parts.
Wash.
In a pan on high heat, add a drizzle of oil and a cube of fermented bean curd. I used red fermented bean curd, but white works as well too. Mash the bean curd and add a bit of the liquid if you wish.
Add the cleaned leaves into the pan.
Saute. Like regular spinach, the leaves will drastically reduce in volume. If there's not enough liquid, add about 1/4 cup water so the leaves can wilt.
I served the sauteed amaranth with jasmine rice, fried halibut collar, and Nuoc Mam Cham (Vietnamese Fish Dipping Sauce).
My first attempt at sauteing amaranth at my brother's house with the fried smelt dinner. I cobbled together a tartar sauce by mixing relish and chopped capers into mayonnaise.
Two kinds of seasonings with Japanese furikake seasoning and without.
Enjoy!
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient.The host this month is me! :)
Other spinach recipes:
Banh Uot Xao Bo (Vietnamese Wet Rice Noodle Sheet Stir-fry with Beef), Bok Choy, Broccoli, Bean Sprouts, and Spinach
Ginataang Kalabasa at Sitaw (Filipino Squash and Long Beans in Coconut Milk)
Rau Den Luoc (Vietnamese Boiled Amaranth)
Rau Muong Chua (Vietnamese Pickled Water Spinach)
Rau Muong Xao Toi Voi Chao (Vietnamese Water Spinach Stir-fried with Garlic and Fermented Bean Curd)
Vegetarian Lasagna with Feta Cheese, Spinach, and Tofu
*****
1 year ago today, my favorite bookstore, Powell's City of Books - Portland - Oregon.
2 years ago today, Canh Rau Cuu Ky (Vietnamese (Chinese) Boxthorn Soup).
3 years ago today, Goi Xoai Xanh (Vietnamese Green Mango Salad).
Looks great! I think you're right about the tofu adding the necessary moisture. The leaves of amaranth are thinner than regular spinach and can scorch easily if you're not careful.
ReplyDeleteOK I'm really going to make it a point to try amaranth again! My parents used to make it when we were young and I was never a fan. But now I'm thinking that maybe I was just a stupid kid or that I didn't like their preparation which, if I remember correctly, was quite plain. This will be my inspiration to make it and hopefully like it!
ReplyDeleteI have never tried rau den. I will definitely make it a point to try it soon. :D
ReplyDeleteIt was my first time trying fermented tofu the other day. JS sautéed some kangkong/water spinach with it. I'm ambivalent; I don't know if I like it or not!
ReplyDeleteYep, that's right! Just a bit of moisture makes the red spinach cook. I just add a bit of water after cooking up some garlic and adding in the spinach, mixing it around the wok. Never have tried it with fermented bean curd though. Typically I just stir try it or make soup with it.
ReplyDeleteWC, we cook this using romaine lettuce too! It -really- sets off the slightly bitter taste very well. I'll have to try it with amaranth - we have it here as well, and my family has nicknamed it the 'slimy vegetable' due to the texture.
ReplyDeleteI just bought a jar of the red fermented bean curd. My simple version is to drizzle some creamy red fermented bean sauce over the blanched kang kung. I like your method too of stir frying the spinach in the wok, will try it out, thanks :D
ReplyDeleteI just came across your site and wanted to say that it is great. You have some great Asian recipes i want to try and also a new follower!
ReplyDeleteWhat are those fried fish? Are they sold in stores?
ReplyDeleteUbercmuc,
ReplyDeleteThose are smelt. They are sold in stores with nice seafood sections. In a pinch, you could use herring, which is another type of smelt.
And they look so good in those pictures.
there's an old chap who comes by the farm I work on every summer to harvest our pigweed, a weedy species of amaranth (Amaranthus retroflexus). I would guess that he harvests hundreds of pounds every year.
ReplyDeletethere's a bit of a language barrier, but I believe he said that he salts it and dries it and that it's good for digestion. I've tried to find out more and have him bring back the finished product, but communication breaks down.
are you familiar with using amaranth this way?
Tammy at "la vie cevenole" sent me to your lovely blog. I had read some of your comments on her blog. Interesting coincidence because on saturday I bought water spinach at he open air market. Last week, I ate the red chinese spinach. I forgot to ask the girl for a recipe (will next week). I steamed the spinach then added few drops of ponzu. I will come back to read more of your blog and copy some of the recipes.
ReplyDeleteSijeleng,
ReplyDeleteI think that was definitely my problem before. The scorching I mean.
DG,
I grew up eating it simply boiled so I've always liked its taste, even when very plain. :)
Diana,
I love rau den!
TS,
How much did you use? One cube is more than enough for a whole pan full of greens. The fermented tofu is strong stuff!
ETE,
I'm boring. I usually just boil it.
Shuku,
I like romaine lettuce sauteed with just garlic. So simple but so good!
Wiffy,
I do both! Saute the bean curd and drizzle on top. :P
Delishhh,
Thanks! I hope you stay awhile!
Ubermuc,
The smelt I've mentioned throughout the post? My brother bought these at the store, but my parents also catch them with nets when they're in season.
O,
These were pretty good! Very fresh.
tel,
I haven't thought of using amaranth this way, but I don't see why not? I've seen lots of dried greens at the Asian grocery store. Soak them in water to reconstitute and to wash off the excess salt. If you chop them afterward, you can use them to flavor stir-fries or braise with meat. I don't know if that's how he would use them though?
Nadege,
Welcome! Let me know if you try any of my recipes!