Mustard greens with roasted garlic, onions, and a fried egg. A popular appetizer in Bali, Indonesia.

Ingredients for 2 servings:

• 4 heads of pak choi (mustard greens), small heads
• 4 medium-sized garlic cloves, fresh
• ½ m.-sized onion(s), brown (bawang bombay)
• 1 tsp oyster sauce (Saos Tiram)
• 20 g water
• 1 pinch(s) white sugar
• n. B. Pepper, black from the mill
• n. B. Salt
• e.g. extra virgin olive oil
• 2 eggs, size M
• n. B. Pepper, red, long
• n. B. Almond sticks, white
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Pok coy bawang putih dan telur mata sapi

Wash the bok choy and blanch in boiling salted water for 20 seconds. Remove the leaves from the stalks and arrange them in a circle on the serving plates. Mix the oyster sauce with the water and sugar. Season with salt, if desired. Trim both ends of the onions and garlic, peel them, and roughly chop them. Fry them with 2 tablespoons of olive oil until light brown, deglaze with the oyster sauce, and drizzle over the green mustard greens. Fry the eggs with 2 tablespoons of olive oil until fried. Place a fried egg in the center of each bok choy ring, season with a little black pepper and a pinch of salt. To garnish, cut a chili pepper into thin rings and place them on the green leaves. Scatter a few slivered almonds over the top, garnish with flowers, and serve warm as a side dish or snack.