{"id":7657,"date":"2017-01-26T22:25:39","date_gmt":"2017-01-26T14:25:39","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=7657"},"modified":"2018-10-31T16:37:01","modified_gmt":"2018-10-31T08:37:01","slug":"chinese-spinach-phuay-leng-with-sliced-abalone-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/chinese-spinach-phuay-leng-with-sliced-abalone-recipe\/","title":{"rendered":"Chinese Spinach (Phuay Leng) with Sliced Abalone Recipe"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-7756 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg\" alt=\"Chinese Spinach with sliced Abalone in large bowl\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg?v=1592144696 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-300x300.jpg?v=1592144696 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-100x100.jpg?v=1592144696 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-600x600.jpg?v=1592144696 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-150x150.jpg?v=1592144696 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-320x320.jpg?v=1592144696 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-640x640.jpg?v=1592144696 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-120x120.jpg?v=1592144696 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Phuay Leng with sliced abalone is one of my\u00a0picks for the<span style=\"color: #666699;\"><strong>\u00a0<a style=\"color: #666699;\" href=\"http:\/\/theburningkitchen.com\/7-reunion-dinner-dishes-that-will-wow-your-in-laws-this-cny\/\">7 Reunion Dinner Dishes That Will Wow Your In-Laws This CNY<\/a><\/strong><\/span>! It&#8217;s definitely a must have, not just because of how delicious it is, but also because of the importance of one of main ingredients in the dish; Abalone.<\/p>\n<p>Why do the Chinese go crazy over abalone during the Lunar New Year?<\/p>\n<p>The Chinese name for Abalone is &#8216;Bao Yu&#8217;. &#8216;Bao&#8217;\u00a0means Guaranteed and &#8216;Yu&#8217; means Excess.<\/p>\n<p>Put them together and you get Guaranteed Excess to the brim of overflowing. That&#8217;s why\u00a0despite its\u00a0hefty price tag, abalone is one ingredient you HAVE to eat. So better\u00a0 &#8216;bite the bullet&#8217; and grab a\u00a0can today!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>Be careful not to buy the fake abalone, because almost anything can be faked these days! Buy only from reputable shops, and get the ones that are harvested in Australia, New Zealand and Mexico and packed immediately in their respective countries, not those which are shipped and packed elsewhere.<\/p>\n<p>I hope you enjoy making\u00a0Phuay Leng with sliced abalone! Let me know in the comments how cooking this goes.<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s a dish that can impress your relatives.\u00a0<\/strong>This dish, as explained earlier, holds a lot of significance for the Chinese, so cooking this for them is considered a big honour.<\/li>\n<li><b>The fresh, seafood taste of the abalone\u00a0<\/b>goes well with the slight bitterness of the Chinese spinach, or phuay leng<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE PHUAY LENG WITH SLICED ABALONE?<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<ol>\n<li>Cut off the root of the spinach.<\/li>\n<li>In a large basin of water, add 2 tsp of salt in the water to wash the spinach.<\/li>\n<li>Rinse it with clean water 2-3 times to get rid of the sand and mud.<\/li>\n<li>Cut it into 2 \u201d lengthwise, separating the stalk and the leaves.<br \/>\n<img decoding=\"async\" class=\"alignnone wp-image-7768 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-3.jpg\" alt=\"Chinese Spinach (phuay leng) in colander\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-3.jpg?v=1592144695 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-3-600x450.jpg?v=1592144695 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-3-300x225.jpg?v=1592144695 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Peel the garlic, wash and slice it thinly, then set aside.<\/li>\n<li>Slice the abalone into thin slices and keep the brine for later use.<\/li>\n<li>Lightly rinse the wolf berries and drain dry.<\/li>\n<li>Fill the wok with water and bring to a boil over high heat.<\/li>\n<li>Once boiling, add in 1 tsp of salt and 2 Tbsp of oil.<\/li>\n<li>Put in the spinach stalk to blanch for 2 mins, then add in all the leaves and continue to blanch for another 8 mins or until limp.<\/li>\n<li>Turn off the heat and pour the vegetable into a metal colander to drain dry.<br \/>\n<img decoding=\"async\" class=\"alignnone wp-image-7767 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-2.jpg\" alt=\"Boiled Chinese Spinach in glass bowl\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-2.jpg?v=1592144695 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-2-600x450.jpg?v=1592144695 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-2-300x225.jpg?v=1592144695 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Add 2 Tbsp of oil in the wok over high heat. Fry the garlic slices until golden and crisp. Remove the garlic slices for later use, leaving the oil in the wok.<\/li>\n<li>Put the spinach back into the wok with the garlic oil and toss it for 2-3 mins mixing well with the oil. Transfer it to a platter.Pour the brine (from the abalone) into the wok and bring to a boil. Add in 1 Tbsp of oyster sauce and mix well.<\/li>\n<li>Mix 1.5 tsp cornflour with 2 Tbsp of water and add to the brine. Lower the heat and continue to simmer until the gravy thickens.<\/li>\n<li>Add in the sliced abalone and cook for 1-2 mins, then add in the wolf berries.<\/li>\n<li>Pour the gravy over the spinach and drizzle some sesame oil over it.<\/li>\n<li>Top the spinach with the crispy garlic and serve hot.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-text\"><\/div>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-7756 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg\" alt=\"Chinese Spinach with sliced Abalone in large bowl\" width=\"760\" height=\"760\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg?v=1592144696 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-300x300.jpg?v=1592144696 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-100x100.jpg?v=1592144696 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-600x600.jpg?v=1592144696 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-150x150.jpg?v=1592144696 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-320x320.jpg?v=1592144696 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-640x640.jpg?v=1592144696 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-120x120.jpg?v=1592144696 120w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Buy the Chinese Spinach (Phuay Leng) from Cameron Highlands.<\/strong> The nice and very green-looking spinach that are nicely packed are\u00a0sold in the supermarkets are usually from China and they are usually taste bitter.<\/li>\n<li><strong>There are many different types of Spinach<\/strong>, make sure you are getting the right one &#8211; Phuay Leng. It is easily distinguishable from other varieties of spinach such as Round Spinach, Sharp Spinach and Baby Spinach, because Phuay Leng is the only one with only one leaf per stalk.<\/li>\n<li><strong>Australia abalone is softer whereas the New Zealand ones are firmer<\/strong> and more chewy in texture. Choose whichever one you like. It is better to buy a can containing one large\u00a0abalone than the one with a one whole and 1\/2 piece. The can with one whole abalone is of a better quality. It is the quality that counts and not the quantity.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Do not over-blanch the spinach<\/strong> otherwise it will turn blackish in color.<\/li>\n<li><strong>Do not add salt directly to the spinach<\/strong> otherwise it will have a stinging effect on your tongue.<\/li>\n<li><strong>Do not slice the abalone too thinly<\/strong> otherwise there won&#8217;t be substance when you bite into it.<\/li>\n<li><strong>Do not cook the abalone<\/strong>, just warm it up in the gravy. Otherwise it will become rubbery and it is such a waste as abalone is an expensive ingredient.<\/li>\n<li><strong>Be careful not to add too much oyster sauce.<\/strong>\u00a0The brine is high in sodium, so the level of saltiness varies in\u00a0different cans of abalone.<\/li>\n<li><strong>Add more cornflour mixture<\/strong> if the gravy is too diluted. If it is too thick, add a little more water. You must remember that the spinach will also let out some water, so even if the gravy is a little thicker, it is still ok.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>:\u00a0Use gluten free oyster sauce.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\"><strong>TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n<p><strong> Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<p>&nbsp;<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-15882\" class=\"wprm-recipe-container\" data-recipe-id=\"15882\" data-servings=\"7\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg?v=1592144696\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-150x150.jpg?v=1592144696\" class=\"attachment-150x150 size-150x150\" alt=\"Chinese Spinach with Abalone Recipe\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-150x150.jpg?v=1592144696 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-300x300.jpg?v=1592144696 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-100x100.jpg?v=1592144696 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-600x600.jpg?v=1592144696 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-320x320.jpg?v=1592144696 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-640x640.jpg?v=1592144696 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe-120x120.jpg?v=1592144696 120w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/01\/chinese-spinach-with-abalone-recipe.jpg?v=1592144696 760w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Phuay Leng with Abalone<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">chinese spinach with abalone, phuay leng with abalone, phuay leng with sliced abalone<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-15882 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"15882\" aria-label=\"Adjust recipe servings\">7<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">179<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/15882\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"15882\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-15882-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"15882\" data-servings=\"7\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chinese Spinach (Phuay leng)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">can<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">abalone<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#oystersauce\" class=\"wprm-recipe-ingredient-link\">oyster sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">sesame oil<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cornflour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">wolfberries<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-15882-instructions-container wprm-block-text-normal\" data-recipe=\"15882\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15882-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut off the root of the spinach.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a large basin of water, add 2 tsp of salt in the water to wash the spinach.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse it with clean water 2-3 times to get rid of the sand and mud.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut it into 2 \u201d lengthwise, separating the stalk and the leaves.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Peel the garlic, wash and slice it thinly, then set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slice the abalone into thin slices and keep the brine for later use.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Lightly rinse the wolf berries and drain dry.&nbsp;&nbsp;<br><\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-15882-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Fill the wok with water and bring to a boil over high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once boiling, add in 1 tsp of salt and 2 Tbsp of oil.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put in the spinach stalk to blanch for 2 mins, then add in all the leaves and continue to blanch for another 8 mins or until limp.<br><\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn off the heat and pour the vegetable into a metal colander to drain dry.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 2 Tbsp of oil in the wok over high heat. Fry the garlic slices until golden and crisp. Remove the garlic slices for later use, leaving the oil in the wok.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put the spinach back into the wok with the garlic oil and toss it for 2-3 mins mixing well with the oil. Transfer it to a platter.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the brine (from the abalone) into the wok and bring to a boil. Add in 1 Tbsp of oyster sauce and mix well.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix 1.5 tsp cornflour with 2 Tbsp of water and add to the brine. Lower the heat and continue to simmer until the gravy thickens.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the sliced abalone and cook for 1-2 mins, then add in the wolf berries.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the gravy over the spinach and drizzle some sesame oil over it.<\/span><\/div><\/li><li id=\"wprm-recipe-15882-step-1-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Top the spinach with the crispy garlic and serve hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Buy the Chinese Spinach (Phuay Leng) from Cameron Highlands.<\/strong> The nice and very green-looking spinach that are nicely packed are\u00a0sold in the supermarkets are usually from China and they are usually taste bitter.<\/li>\n<li><strong>There are many different types of Spinach<\/strong>, make sure you are getting the right one - Phuay Leng. It is easily distinguishable from other varieties of spinach such as Round Spinach, Sharp Spinach and Baby Spinach, because Phuay Leng is the only one with only one leaf per stalk.<\/li>\n<li><strong>Australia abalone is softer whereas the New Zealand ones are firmer<\/strong> and more chewy in texture. Choose whichever one you like. It is better to buy a can containing one large\u00a0abalone than the one with a one whole and 1\/2 piece. The can with one whole abalone is of a better quality. It is the quality that counts and not the quantity.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Do not over-blanch the spinach<\/strong> otherwise it will turn blackish in color.<\/li>\n<li><strong>Do not add salt directly to the spinach<\/strong> otherwise it will have a stinging effect on your tongue.<\/li>\n<li><strong>Do not slice the abalone too thinly<\/strong> otherwise there won't be substance when you bite into it.<\/li>\n<li><strong>Do not cook the abalone<\/strong>, just warm it up in the gravy. Otherwise it will become rubbery and it is such a waste as abalone is an expensive ingredient.<\/li>\n<li><strong>Be careful not to add too much oyster sauce.<\/strong>\u00a0The brine is high in sodium, so the level of saltiness varies in\u00a0different cans of abalone.<\/li>\n<li><strong>Add more cornflour mixture<\/strong> if the gravy is too diluted. If it is too thick, add a little more water. You must remember that the spinach will also let out some water, so even if the gravy is a little thicker, it is still ok.<\/li>\n<\/ol>\n<span style=\"display: block;\">\u00a0<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">179<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">14<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">51<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">698<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">959<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13405<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">42.6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">165<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Phuay Leng with sliced abalone is a must have dish for Chinese New Year! Crunchy, slightly bitter chinese spinach with juicy abalone, topped with gravy made with oyster sauce. It&#8217;s a dish that will definitely impress all your relatives! <\/p>\n","protected":false},"author":4,"featured_media":7756,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,1361,999,103,63,26,28,31,468,40,1493,1495,1497,1512,484,1496,1511,991,29,1351,57],"tags":[1635,475],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chinese Spinach (Phuay Leng) with Sliced Abalone Recipe - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Impress your relatives by cooking Phuay Leng with sliced abalone is a must have dish for Chinese New Year! 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