My aunt version of this popular restaurant dish but using only 2 types of eggs instead of three.
600g Nai Bai/Spinach
1no Salted egg (separate yolk & white, cut yolk into small pcs & beat the white to add into the sauce)
1no Century egg (cut into small pcs)
2cloves Garlic (crushed)
2tsp Sesame oil
1. Heat oil to fry garlic till fragrant.
2. Add nai bai to fry till half cooked. Dish out.
3. Place the sauce, yolk & century egg into wok, bring to boil.
4. Add in nai bai. Stir till veg is cooked
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