Stir-fried golombon with Anchovies

Actually it is a type of edible grass that grows wild and abundantly especially at the highland area. Some call it 'sakot gipun' (Japanese grass). I'm not very sure about the relevance of this grass with Japan. But according to the elderly in my village, it's found growing in this area after the arrival of Japanese colonialism in the past. Supposedly it was brought accidentally through their pillow that’s filled with the flowers of this grass.

Golombon @ sakot Gipun

I prefer to call it vegetable because it can be cooked and  eaten. I really like it because it's free from pesticides and fertilizers. Very suitable when stir-fry with salted fish, dried shrimp or anchovy. Also more appetizing when served as pickled salad(see complete recipe in my coming post).

Stir-fried golombon with anchovies
(Golombon sinamayan do bilis)

Ingredients:

1. A bunch of golombon
2. 1 red pepper
3. 1 shallot
4. 1 white onion
5. Some ginger
6. A handful of anchovies
7. Some salt
8. A little oil

Methods:

• Wash and drain golombon.  Take only the leaves and shoots. 
• Clean the anchovies, chop coarse red pepper.  Finely slice shallot, garlic and ginger.
• Heat oil in a wok and stir-fry anchovies until slightly crispy. Set aside.
• In the same pan, saute shallot, garlic and ginger until fragrant. Add in golombon and stir rapidly over high heat.
• Then add in pre-fried anchovies, red pepper and salt. Stir until well combined and the gravy turn a little dry. Ready to serve.

Stir-fried golombon with anchovies
(Golombon sinamayan do bilis)