It can be hard to source the vegetables that are traditional to Pacific Island cooking while living in Australia. However, you can still use substitutes, and subtly-flavoured Asian greens do very well for this purpose.
This dish is a very simple and savoury approach to eating - and enjoying - your greens.
: 5 minutes
: 15 minutes
1 bunch of baby bok choi or other similar Asian green
1/2 medium onion, finely diced
3 large cloves of garlic, minced
1 cup of water
1/2 cup of coconut cream
1/2 teaspoon salt
1/2 small red chili, finely chopped
1/4 teaspoon of powdered vegetable stock or half of a small vegetable stock cube
Ideally serve this dish with boiled cassava (yuca) or other root vegetables traditional to the Pacific, but failing that serve it over rice. A slice of lemon on the side is a nice addition.
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