Stir-fried Cekur Manis Shoot

Cekur manis shoot is something not easy to come by. I pruned a whole stretch of cekur manis last week, today I plucked only a handful of the shoots.

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It taste a bit crunchy, in addition to its natural sweetness, but with only slight usual aroma of cekur manis. Exactly the same as the one I tasted in Sabah. Simply delicious !

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So, I decided to prune more often my bushes of cekur manis !.

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Ingredients

1. cekur manis shoot

2. some shredded garlic

3. salt & msg to taste

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Method

1. sauté the garlic

2. put in the cekur manis shoots, stir-fry till cooked. Add a bit of water if too dry

3. salt and msg to taste

Cekur Manis Soup

Cekur manis, Sauropus androgynus, soup is another variant to enjoy the special flavour of the vegetable.

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Ingredient :

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100g of cekur manis leaves, reduce to shred,

some shredded garlic,

some dry anchovies,

1 egg.

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Method :

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first, saute the garlic and anchovies.

then, pour in some 700ml of water, bring to boil.

when the water is boiled, put in all the cekur manis leaves.

add in the egg when the leaves are cooked.

salt to taste.

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serving for 2

Stir-fried Cekur Manis

Cekur manis is Sauropus androgynus, known as 马尼菜 in Mandarin from where I came from. It is easily propagated and cultivated, thus became an important source of leafy vegetables during my adolescence years growing up in the kampong.

It was fun to cook too…

For some reason, the leaves are hand-shred, allowing it to bleed out green chlorophyll. Maybe it’s easier to cook shredded leaves. But for us kid, the shredding is a fun way to help up in kitchen.

Ingredient :

1. generous portion of cekur manis leaves, reduce to shred

2. some shredded garlic

3. some dry anchovies

4. 2 eggs

Method :

1. sauté the garlic and anchovies

2. stirfry the cekur manis leaves till it’s cooked

3. put in the eggs and mix well

4. add salt to taste