Went to Chinatown with friends for yum cha, I have not had for ages it was so yummy but expensive even though we split the bill. After that we went for grocery shopping nearby. Found the preserve olive leaves and green beans on sale, so I bought them.
We came back for cake and coffee at my house then I invited my friends to stay for dinner, as I have made cauliflower and eggplant curry last night and there are enough to go around. The curry flavoured had absorbed more when it’s overnight. I remembered I have leftovers ham; I have added it to make this vegetables to go with curry. One of my friend went to buy roast pork, another make hardboiled eggs. We ended up having luxury meal together and had great time too.
This dish can be West meet East as I use my leftovers ham with my gift from another friend kumquat jam. It’s a simple quick, sweet tangy and salty combination vegetables dish that is comforting and delicious with a glass of red wine. Let’s taste and see that your family will enjoy the good West meet East dish!!!
1/2 kg green beans, stem removed, cut into 1cm long
4 Tbs kumquat jam
3 Tbs olive oil
3 Tbs Chinese preserved shredded olive leaves
2 eschalots, thinly sliced
2 Tsp garlic, minced
1/2 cups diced Xmas ham leftovers (See recipe: Bourbon and cranberries glaze and sauce)
water if too dry
Heat oil in saucepan, add garlic and eschalots fry for 1-2 minutes, until lightly brown. Then add green beans, fry until soften a bit. Then add in kumquat jam, diced ham and the Chinese preserved olive and add a bit of water to have gravy, stir to mix well. Season with a little bit of salt and pepper. Serve with vegetables curry, rice, hard boiled eggs and roast pork. Serve with a glass of red wine. Enjoy!!!
For the Xmas ham recipe: https://helenscchin.com/2014/12/26/bourbon-and-cranberries-ham-glaze-and-sauce/