Sautéed Pokcay with Tofu in Oyster Sauce
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 bunch | Pokcay (Sawi Sendok) |
| 4 pieces | Firm Tofu, diced |
| 1 piece | Tomato, diced |
| 5 cloves | Garlic, minced |
| 5 cloves | Shallots, minced |
| 10 pieces | Bird’s Eye Chili |
| ½ teaspoon | Salt |
| 1 packet | Oyster Sauce |
| ½ teaspoon | Pepper |
| ¼ piece | Brown Sugar, finely chopped |
| 1½ cups | Water |
Instructions
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Prepare the Pokcay: Separate the pokcay from its base and rinse thoroughly. Blanch in boiling water until just tender, ensuring not to overcook as it may become bitter.
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Sauté Aromatics: In a pan, heat a bit of oil over medium heat. Add minced garlic, shallots, and sliced chilies. Sauté until fragrant.
-
-
Combine Ingredients: Add diced tomato and tofu to the pan, stirring gently. Pour in the water and add salt, pepper, brown sugar, and oyster sauce. Taste and adjust seasoning as necessary, then cook until the mixture thickens and the tofu is heated through.
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Serve: Arrange the blanched pokcay on a serving plate and pour the tofu mixture over it. Enjoy with boiled jipang (cucumber) on the side for a delightful contrast.
Tips
- For enhanced aroma, crush the garlic before mincing.
- This dish pairs beautifully with steamed rice for a complete meal.
Enjoy the vibrant flavors of this sautéed pokcay with tofu, perfect for a quick yet satisfying dish!
