Sautéed Mustard Greens with Tempe and Scrambled Eggs

Sautéed Mustard Greens with Tempe and Eggs (Tumis Sawi Tempe Telur)

Ingredients:

Ingredient	Quantity
Mustard greens (sawi putih)	1 bunch
Tempe (fermented soybean cake)	1/2 block
Eggs	2 large
Bird’s eye chili (cabe rawit)	5 small
Red chili (cabe kriting)	3 medium
Shallots (bawang merah)	4 cloves
Garlic (bawang putih)	3 cloves
Onion (optional, bawang bombay)	1/2 small
Salt	to taste
Mushroom stock powder (optional, kaldu jamur)	to taste
Sugar (gula pasir)	to taste
Water	as needed
Cooking oil (minyak goreng)	as needed

Instructions:

Prepare the Tempe:
- Cut the tempe into small cubes. Heat oil in a pan and fry the tempe pieces until they are lightly golden and half-cooked. Remove and set aside.
Prepare the Eggs:
- In the same pan, scramble the eggs until fully cooked. Set aside.
Sauté the Aromatics:
- Heat a bit of oil in the pan and sauté the shallots, garlic, and optional onion until fragrant. Add the bird’s eye chili and red chili, stirring briefly to release the flavors.
Add the Mustard Greens:
- Add the chopped mustard greens (sawi putih) to the pan and sauté until they begin to wilt and soften.
Season the Dish:
- Pour in just enough water to help cook the greens. Season with salt, mushroom stock powder (optional), and a little sugar to balance the flavors. Stir well and adjust the seasoning to taste.
Combine Tempe and Eggs:
- Add the fried tempe and scrambled eggs into the pan. Stir everything together until well combined, making sure the tempe and eggs are evenly mixed with the greens.
Final Adjustments:
- Taste and adjust seasoning if needed. Add more salt or sugar if desired.
Serve:
- Serve this flavorful sautéed mustard greens with tempe and eggs hot, either as a main dish with steamed rice or as a side dish.