Cah Pak Choy Bawang Putih Saos Tiram

Ingredients for 4 servings:

• 3 heads of pak choi
• 8 green beans, fresh or frozen
• 100 g soy sprouts, fresh
• 3 medium-sized garlic cloves
• 2 peppers, red, long, (cabe besar merah)
• 20 g pineapple, cut into small pieces
• 2 tbsp Sambal (Sambal Belacan 2), see my recipe
• 3 tbsp palm oil, premium quality
• 2 tbsp oyster sauce (Saus Tiram)
• 1 tbsp soy sauce, light
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp sugar
• e.g. celery leaves
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

Young mustard greens with soybean sprouts in oyster sauce, recipe from Central Java, Indonesia

Wash all the vegetables and fruit. Cut off about 2 cm of the bottom end of the mustard greens, remove the larger leaves, and leave the heart whole. Trim both ends of the green beans and cut into bite-sized pieces. Defrost frozen beans and trim. Rinse the bean sprouts. Trim both ends of the garlic cloves, peel them, and squeeze the juices. Cut the chili peppers diagonally into pieces about 5 mm long, leaving the seeds and discarding the stems. Bring 1 liter of water to a boil, boil the bean pieces for 3 minutes, boil the mustard greens for 2 minutes, the chili pepper pieces for 1 minute, and then pour the boiling water over the bean sprouts in a sieve, then rinse with cold water. Arrange everything on a platter. Mix all the dressing ingredients and pour over the bean sprouts, beans, and bok choy. Garnish with the dressing and serve warm as a side dish.