SAUTEED SOUR MUSTARD WITH BEANCURD
Sour mustard ?? what is it ??? is it kind of vegetables?? Yup, this is KAI CHOY vegetables, in Indonesia we called it SAWI PAHIT and in English is BITTER MUSTARD. Bitter?? I hate bitter. Don't worry food lovers, after through fermentation process the taste become delicious and no bitter at all, the taste is sour and salty like pickles but I think it's more taste salty than sour.
The process of fermentation commonly use coconut water and before you soak in coconut water and doing fermented process, there are some stages of process, first dried kay choi under the sunlight about 30 minutes until wilted but not to dried and then greased with coarse salt, then fold it as big as you fist and pierced with a toothpick, prepare a large glass jar with a cover then arrange salted kay choi in the glass jar and fill it with coconut water until the vegetables are submerged and cover tightly, let fermented process doing his about 5 or 6 days, you would see the colour will change and voila it's done ,become sour mustard.
Complicated ??? hard to make??? yes I know BUT you can buy ready to cook sour mustard at a supermarket or traditional market, it's easy to fine. Here little tips for you, to choose a good quality of sour mustard is by pressing the trunk part with you nail and if it's crunchy then it's a good quality, you can see from the color too, usually the green yellow or soft green is a good one but not dark green.
I usually always buy ready to cook sour mustard at traditional market and rarely make my own lol.
Sour mustard can be cooked into a variety of dishes such as stir fried sour mustard or you also can make into soup dishes, but this time I will cook into stir fried sour mustard with beancurd. This dishes can be served with white rice or plain porridge, talking about porridge reminds me of my grandfather, he usually eats this dishes with plain porridge and accompanied by a cup of Chinese tea.
Before you use the sour mustard try to wash it first okay, to reduce the salty taste but my advice don't boil it,cause some people always boil it or soak in hot water, if you do that then you will reduce the crunchy thing.
Ingredients :
- 250 grams sour mustard
- 2 pieces beancurd
- 1 pieces big red chili
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon M.S.G
- 1 teaspoon sugar
- 1/2 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1/2 cup water
- 1 tablespoon sesame oil
- 1 tablespoon cooking wine
- 1/2 teaspoon cornstarch
- 2 tablespoon cooking oil
- 3 cup cooking oil
- 3 cup water
Directions :
- Cut sour mustard about 2cm long and 3cm wide, then flush with hot water and drain.
- Cut beancurd into square about 2cm x 2cm.
- Cut big red chili and clean the seed, then sliced.
- Chop garlic.
- Combined Seasonings : Mix 1/4 teaspoon salt, 1/4 teaspoon M.S.G, 1 teaspoon sugar, 1/2 teaspoon oyster sauce, 1/2 cup water, 1 tablespoon cooking wine, 1/2 teaspoon cornstarch into a small bowl and stir well.
Methods :
- Heat 3 cup oil and deep fry beancurd over medium heat until golden brown and remove.
- Heat 3 cup water boiling hot, soak the sour mustard in boiling water, and soon remove.
- Heat 2 tablespoons cooking oil, stir fry big red chili and chopped garlic then put sour mustard, beancurd, and combined seasonings in, stir fry quickly over high heat thoroughly, add 1 tablespoon sesame oil, remove and serve.