Orak-Orak Telur with Chinese Cabbage and Carrots
Ingredients:
- 6 leaves of Chinese cabbage (sawi putih)
- 1 small carrot
- 2 eggs
- 4 shallots
- 1 clove of garlic
- 1 red chili
- 1/2 tomato
- Seasoning (bumbu penyedap)
- Water
- Oil for sautéing
- Sugar
- Salt
Instructions:
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Prepare the Vegetables: Slice the Chinese cabbage and cut the carrot into thin strips or slices, as preferred. The carrot should be thinly sliced to ensure it cooks evenly.
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Sauté the Aromatics: Heat some oil in a pan over medium heat. Add the sliced shallots, garlic, and red chili. Sauté until fragrant and the shallots are translucent.
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Cook the Eggs: Crack the eggs into the pan and stir them around (orak-arik) until they begin to set. Continue to cook, stirring occasionally, until the eggs are mostly cooked through but still slightly soft.
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Add Carrots: Add the sliced carrots to the pan. Pour in a small amount of water to help soften the carrots. Cook until the carrots are tender but still have a bit of crunch.
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Incorporate Chinese Cabbage: Add the sliced Chinese cabbage to the pan. Stir well to combine with the other ingredients. Season with seasoning (bumbu penyedap), sugar, and salt to taste. Continue to cook until the cabbage is wilted and tender.
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Finish and Serve: Once everything is cooked through and well-seasoned, remove the pan from heat. Garnish with fried shallots if desired.
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Serve: Transfer the Orak-Orak Telur with Chinese cabbage and carrots to a serving dish and enjoy hot.
This simple yet flavorful dish brings together the mild crunch of Chinese cabbage and the sweetness of carrots, all enhanced by aromatic seasonings and eggs. Perfect for a quick weeknight meal or a comforting side dish.
