Sharp Spinach

Malaysia Chinese Spinach (Sharp Bayam)

Enjoy the tender leaves and mild green flavour of Malaysia Chinese Spinach (Sharp Bayam), a fresh leafy vegetable commonly used in Singapore and Malaysia home cooking. Also known as Chinese spinach, sharp spinach, bayam tajam, bayam, spinach leaves, 尖头苋菜, 苋菜, 汗菜 or Amaranthus tricolor, this vegetable is suitable for soups, stir-fries, garlic vegetables and simple everyday meals.

Sharp-leaved Chinese spinach has smaller, thinner leaves with a pointed appearance and a smooth surface. When cooked, the leaves become soft and tender, with a mild, slightly sweet and lightly earthy flavour. It is commonly used in Chinese spinach soup, especially with egg, salted egg, century egg, fish balls, fish cake or clear soup stock.

Origin: Malaysia. 

Malaysia Chinese Spinach Quick Facts

Taste and Texture

Malaysia Chinese Spinach has tender leaves and a mild leafy flavour. Compared with thicker leafy vegetables, it cooks quickly and becomes soft in soups and stir-fries.

The sharp-leaved type is usually less fibrous after cooking and works well in quick home recipes. It pairs easily with garlic, egg, ikan bilis stock, chicken stock, fish balls, fish cake, salted egg, century egg, light soy sauce and sesame oil.

• Fresh Chinese spinach from Malaysia
• Sharp, pointed green leaves
• Tender texture after cooking
• Mild leafy flavour with gentle sweetness
• Good for Chinese spinach soup
• Suitable for quick garlic stir-fries
• Useful green leafy vegetable for everyday meals

Chinese Spinach, Bayam Tajam and 尖头苋菜

This product is best described as Chinese spinach or sharp bayam. In local vegetable naming, Chinese spinach often refers to amaranth leaves rather than true Western spinach.

In Chinese, this type of vegetable may be called 苋菜 or 尖头苋菜. In Malay market usage, it may be called bayam or bayam tajam.

Puay Leng, Bocai and Spinach China Note

Customers may search for puay leng vegetable, puay leng, bocai or spinach china when looking for spinach-style leafy vegetables. However, puay leng and bocai / 菠菜 usually refer to true spinach, while this product is Chinese spinach / bayam tajam.

If you need Western-style spinach or baby spinach for salad, choose a spinach product. If you need local Chinese spinach for soup or stir-fry, Malaysia Chinese Spinach (Sharp Bayam) is the better match.

Water Spinach and 空心菜英文

Customers may also search for water spinach, water spinach recipe, water convolvulus or 空心菜英文. These terms usually refer to kangkong, not Chinese spinach.

空心菜英文 is commonly water spinach, water convolvulus or kangkong. This listing is for Chinese spinach / bayam tajam, not kangkong, unless the current product photo or packaging states otherwise.

Chinese Spinach Soup

Chinese spinach is popular in Singapore-style soup because the leaves cook quickly and add a soft green texture. A common home recipe is Chinese spinach soup with egg, salted egg and century egg.

• Chinese spinach with egg soup
• Chinese spinach with salted egg and century egg
• Chinese spinach soup with fish balls
• Chinese spinach soup with fish cake
• Chinese spinach with ikan bilis stock
• Clear soup with garlic and light seasoning

Garlic Stir-Fried Chinese Spinach

For a simple stir-fry, wash and drain the Chinese spinach, then cook quickly with garlic and a little oil. Add the stems first if they are thicker, then add the leaves near the end so they do not overcook.

Season lightly with salt, light soy sauce, oyster sauce or sesame oil. Serve immediately while the leaves are still green and tender.

Chinese Spinach Benefits and Nutrition Notes

Customers often search for Chinese spinach benefits. Chinese spinach is best described as a fresh green leafy vegetable that can be enjoyed as part of a balanced diet.

Amaranth-type Chinese spinach naturally contains water, dietary fibre, vitamin C, vitamin K, folate, potassium and plant compounds found in leafy vegetables. This is general food information and should not be treated as medical advice.

How to Choose Chinese Spinach

Choose Chinese spinach with fresh green leaves and tender stems. The leaves should not be slimy, badly yellow, blackened or strongly wilted.

• Choose fresh green leaves
• Look for tender stems
• Avoid slimy or mouldy leaves
• Avoid badly yellow or blackened leaves
• Use delicate spinach leaves soon after purchase
• Choose fresher bundles for soup and stir-fry