Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜). I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams. It may look a lot but once you cook it, it will be wilted and it won’t be that much. I have not cooked sayur pucuk manis for a very long time. We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K. The recipe that I’m going to share is Pucuk Manis with egg.
A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1/2 cup of water
For washing leaves:
1 tablespoon white vinegar
1 teaspoon of salt
1. Remove all the edible leaves from the pucuk manis stalks and discard the stems
2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes. During washing squeeze the leaves and drain well.
3. Preheat the frying pan, add in cooking oil until it heats up. Make sure cooking oil is not too hot or else you will burn your garlic.
4. Add in minced garlic and cook until it turns a little bit brown.
5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.
6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.
7. If you like wolfberries, you can also put this in before you turn off the heat.
8. Serve it on plate
Note: this is how it looks like once you have completed your cooking. Photo was taken from http://www.foodspotting.com/find/best/manis/in/The-World