Description: This delightful dish brings together the freshness of baby kailan with savory tofu and meatballs, all seasoned to perfection. A quick and easy stir-fry that makes for a nourishing meal, perfect for any time of the day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby kailan | 1 bunch (or to taste) |
| Tahu bakso (tofu meatballs) | 2 pieces, chopped |
| Chicken fillet | 50 grams, sliced |
| Shrimp | 25 grams |
| Onion | 1 piece, sliced |
| Garlic | 3 cloves, minced |
| Oyster sauce | 1 tablespoon |
| Raja Rasa (optional) | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| MSG (optional) | To taste |
| Water | 200-250 ml |
| Sago starch, dissolved | 2 tablespoons |
| Oil for sautéing | As needed |
Instructions
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Prepare the Baby Kailan: Rinse the baby kailan thoroughly and chop it into desired sizes. Set aside.
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Sauté Aromatics: In a pan, heat a splash of oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant.
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Add Proteins: Incorporate the sliced chicken, shrimp, and chopped tofu meatballs into the pan. Stir well to combine.
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Season the Mixture: Pour in the oyster sauce, Raja Rasa (if using), salt, and pepper. Add the water and bring the mixture to a gentle simmer.
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Cook the Baby Kailan: Once the mixture is bubbling, add the chopped baby kailan. Cook until the kailan is tender, and if you have the stems, add them first and wait until they’re soft.
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Finish with Starch: Stir in the dissolved sago starch and adjust the seasoning if needed. Allow the dish to thicken slightly.
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Serve: Your Ca Baby Kailan Tahu Bakso is ready to be served. Enjoy this easy and delicious meal!
This recipe not only captures the essence of home-cooked comfort but also highlights the vibrant flavors of Asian cuisine, making it an ultimate addition to your culinary repertoire.