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'Hneah' in Chinese Hokkien Dialect 
Ingredients
2 eggs
a bunch of 'hneah' - chopped coarsely
1 tbsp finely chopped ginger
a pinch of salt
cooking oil for frying
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- Mix 'hneah' [refer to photo] and ginger. Break in eggs and add salt. Lightly mix all ingredients.
- Heat a little oil [enough for frying omelette]. Pour in egg mixture. Spread out a little to speed with cooking and prevent burning. Flip over when firm to cook the other side. Can fry in a few batches if preferred to get smaller pieces or 1 big piece.
Note: 'Hneah' can be home grown in a pot from the stems as shown in the photo.
Can add a tsp of sesame oil to cooking oil when frying omelette.
I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage
4 comments:
Hi,
The hneah leaves looks so much like Ulam raja. My favourite ulam, best eaten raw with nasi kerabu/ulam.
Keng (born in Penang but grew up in KL)
Hi Keng, thanks for visiting and leaving a comment. Do you have relatives is Penang? The hneah was introduced to me by a friend. Didn't know that it is a ulam.
Is hneah n ulam raja the same thing?
Hi Anonymous, is correct. Can be home grown and is also available in most vegetables stalls at the wet market.
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