I usually have some ideas of what to cook in the weekend when I go to the market and decide on what do we want to eat that particular week, but being a spontaneous girl that I am (or at least I tried) I always manage somehow to slip out from my list. Like that day I saw this recipe and I was so intriqued by what Mbak Rachmah has said there, savory, sweet and sour, spicy, how can you say no to food sounds so good like that. I just HAD to try it myself and good that the ingredients were not difficult to find on my pantry and fridge.
Serves 4 persons
Ingredients:
– 1 small package of pickled mustard green, drained and cut into bite sized pieces
– 1 small package of mung bean vermicelli (soaked in hot water and drained)
– 1 egg
– 50 gr minced meat (if you don’t have it on hand, just omit this)
– 2 green chili, sliced
– 5 bird’s eye chili, sliced
– 3 shallots
– 3 garlic
– 2 tbsp kecap manis (Indonesian sweet soy sauce)
– 2 tbsp soy sauce
– 3 tbsp vegetable oil
– Salt
– Sugar
Directions
– Pound shallot and garlic until smooth. Heat oil and fry pounded spice until fragrant.
– Add mincet meat, fry until the meat turned color, add egg.
– Add soy sauce, green chili, bird’s eye chili, fry until the chili are wilted.
– Add pickled green mustard, add salt and sugar, fry with high fire, mix nicely and turn the fire low.
– Add mung bean vermicelli and kecap manis, adjust the taste to your liking.
Source: Rachmah Setyawati
