Sawi Daging Orak-Arik Telur
Ingredients:
- 3 bunches of Chinese mustard greens (sawi daging)
- 6 beef meatballs (bakso sapi)
- 2 large eggs, beaten
- 300 ml water
- 1 onion, finely sliced
- 5 cloves of garlic
- 2 red chilies, seeds removed
- Salt and seasoning to taste
- 1/2 tablespoon cornstarch, dissolved in a little water
Instructions:
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Prepare the Garlic: Start by crushing and coarsely chopping 3 cloves of garlic. Heat a pan with oil and fry the garlic until golden brown. Remove and set aside.
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Chop the Vegetables: Slice the onion, remaining garlic, and red chilies. Clean and cut the Chinese mustard greens into bite-sized pieces and set aside.
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Slice the Meatballs: Cut the beef meatballs into thin slices.
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Sauté the Aromatics: In the same pan, add a bit more oil if needed. Sauté the sliced onion, garlic, and red chilies until fragrant and softened.
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Cook the Meatballs: Add the sliced meatballs to the pan. Stir-fry until the meatballs are cooked through and the aromatics are well combined.
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Add the Greens: Incorporate the Chinese mustard greens into the pan. Pour in the water and let it come to a simmer.
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Add the Eggs: Once the mixture is heated, pour in the beaten eggs. Stir immediately to mix them in with the greens and meatballs. Season with salt and other seasonings to taste.
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Thicken the Sauce: Pour in the cornstarch mixture and stir until the sauce thickens to your desired consistency. Cook until everything is well combined and the flavors have melded together. Adjust seasoning as needed.
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Final Touches: Garnish with the fried garlic that you set aside earlier.
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Serve and Enjoy: Serve hot and enjoy the crunchiness of the greens combined with the savory meatballs and eggs.
This flavorful and hearty dish combines the crispness of Chinese mustard greens with tender beef meatballs and scrambled eggs, finished with a touch of fried garlic for added texture and aroma. Perfect for a satisfying meal that balances taste and nutrition.
