Stir-Fried Mani Chye

Contributed by: Grace Ong

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My grandmother learned to make this vegetable dish from her mother when they were living in the kampong, where the wild grass used in the dish was readily available. This dish was a weekly favorite among my mom, aunties and uncles. And as her eldest grandchild, I was fortunate enough to watch her cook and learn the recipe firsthand.

Sadly, my grandmother passed away when I was 11, but I still hold dear memories of her and this dish. Today, I am one of the few grandchildren who can replicate the recipe, and I always think of my grandmother whenever I prepare it for my own family.

Portion: 3 pax
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

• 2 pkts of mani chye (sayur manis or 马尼菜)

• 300g pork lard, diced

• 1-2 bulbs of garlic, diced

• 500ml of chicken stock

• 4 whole eggs

• 3 tbsp oil from pork lard

• 2 tbsp light soya sauce


Method

1. Pluck the leaves of the mani chye and rinse. Discard the stems.

2. Crush the leaves into smaller pieces and wring the juice from the leaves with your bare hands. Keep the juice aside.

3. Add a little oil and pork lard onto the pan. Fry the diced pork lard till crispy and golden brown then remove the fried pork lard.

4. Add in the diced garlic into the pork lard oil and fry till fragrant.

5. Beat the eggs with light soya sauce

6. Add the mani chye into the wok and stir fry. Pour the vegetable juice and chicken stock in and continue to fry.

7. When the vegetable is almost cook, add the eggs and continue to stir-fry.

8. After the eggs are cooked, give it a good mix and continue to stir-fry. If the vegetable is too dry, add more chicken stock. Continue cooking until vegetable is softened.

9. Serve hot with steamed rice.


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