Boiled eggs on Chinese mustard greens with sambal and mung bean sprouts

Ingredients for 1 servings:

• 2 m.-sized eggs
• 2 small pak choi (Chinese mustard greens)
• 100 g soy sprouts or mung bean sprouts
• 2 small tomatoes, fully ripe
• 4 tbsp sauce (sweet, sour, and hot sauce), Thai style No. 4 (see my recipes)
• 1 tbsp ketjap manis
• 20 g roasted beans (kacang kapri), alternatively roasted peanuts
• 100 g coconut milk, creamy
• 2 tbsp palm oil, premium quality
• 1 pinch(s) of cayenne pepper
• e.g. sesame, white
• ½ lemon(s)
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian dumpling with tauge and pak choy, a popular appetizer or snack in Indonesia, recipe from Java, Indonesia

Boil the eggs for about 8 minutes, then rinse and refrigerate. Wash the pak choi leaves and steam them over boiling water for 1 minute. Rinse with cold water and shake dry in a sieve. Place them on a serving plate to form a bed. Wash the sprouts and steam them over boiling water for 3 minutes. Rinse with cold water, shake dry in a sieve and place in the middle of the serving plate. Wash the tomatoes and cut them lengthwise into thin, not quite solid slices. Fan these out and add to the sprouts. Place all the ingredients for the sambal in a blender and blend on high for 1 minute until smooth. Peel the eggs, halve them lengthwise and place to the right and left of the sprouts. Pour the sambal over the sprouts, tomatoes and eggs. Garnish with the appropriate ingredients and do not serve cold.