Ingredients
- 1 can mackerel sardines
- 2 cloves garlic
- 1 shallot
- 10 red bird’s eye chilies (adjust according to spice preference)
- 1 tablespoon ground black pepper
- Soy sauce (to taste)
- 1 bunch of Chinese mustard greens (sawi)
- 1 large egg
Instructions
-
Preparation:
Begin by thinly slicing the garlic, shallot, and red chilies. Chop the Chinese mustard greens into bite-sized pieces. -
Cooking:
Heat a pan with a bit of oil over medium heat. Add the sliced garlic, shallot, and chilies. Sauté until the mixture becomes aromatic and the onions turn translucent. -
Adding Ingredients:
Stir in a splash of soy sauce, then add the can of mackerel sardines along with 300-400 ml of water (or enough to cover the ingredients). Bring the mixture to a boil. -
Seasoning:
Once boiling, season with Royco (or any preferred seasoning) and ground black pepper to taste. -
Final Touches:
Add the chopped Chinese mustard greens and the egg, which should be beaten and cut into small squares. Stir gently to combine all ingredients. Cook until the greens are tender and the egg is fully cooked. -
Serving:
Once everything is well-mixed and cooked through, serve hot and enjoy this flavorful and spicy dish!
This simple and savory dish combines the richness of mackerel sardines with the freshness of Chinese mustard greens and the comforting texture of egg. Perfect for a quick and satisfying meal. Enjoy! 😋