Scrape and rinse the salted egg. Steam the salted egg for 6 minutes.
Let the salted egg cool, cut in half, and cut into small wedges.
Peel the century egg. Rinse and pat dry with paper towel. Dice into small wedges.
Heat a wok with oil in medium heat. Add garlic and sauté until fragrant.
Add the stock to wok, bring to boil. Then add in salted egg wedges, century egg wedges and spinach, bring to boil and cook for 2 minutes.
Sprinkle a pitch of ground white pepper. Ready to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
