Sweet Savory Mustard Green Flowers With Tofu And Mung Bean Sprouts

Mix some of your favorite vegetables to vary your daily vegetable needs.

Have you ever heard of a sweet savory side dish? Actually, even though it is called "sweet" but this side dish does not taste sweet like sweet drinks. Only has a little sweet effect because it uses coconut milk ingredients that have a sweet taste.

Sweet savory dish uses coconut milk ingredients that are often found in Indonesia. So, this time I will serve Mustard Green Flowers as a sweet savory dish.

Last week, I shared a blog with you about Harvesting Mustard Green Flowers. Actually, I have harvested mustard green flowers several times from the same plants. So, on this occasion, I will show you how I cook those mustard green flowers.

I not only use mustard green flowers, but I also cook mustard green leaves. I like tofu, also mung bean sprouts. So, I will mix these ingredients together with mustard green flowers.

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THE INGREDIENTS

• 200-300 grams of mustard green flowers and leaves
• 250 grams of white tofu
• 100 grams of mung bean sprouts
• 1 cup of water
• 2 cups of coconut milk, don't make the texture too thick

seasoning

• 3 cloves of garlic, sliced ​​
• 3 cloves of red onion, sliced
  ​​- 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/2 tsp coriander powder
• 1/2 tsp pepper powder

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complementary for serving

• (optional for serving) 5 cloves of shallots, thinly sliced ​​for frying

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COOKING INSTRUCTIONS

PREPARING INGREDIENTS

Cut the mustard green flowers and leaves. Also, cleaning the mung bean sprouts, I usually remove the roots of the sprouts to make them cleaner. And, cut the tofu into pieces.

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STIF-FRY SEASONING

Heat a little vegetable oil, then add sliced ​​garlic, and sliced ​​shallots. After it is slightly browned, then add salt, sugar, pepper, coriander powder. Stir for a while.

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COOKING VEGGIES AND TOFU

After finishing the seasoning, add mustard green flowers and leaves, also tofu and mung bean sprouts. Add 1 cup of water, then cook for 5 minutes.

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ADD COCONUT MILK

After the vegetables and tofu are cooked, add 2 cups of coconut milk. Cook until simmer, then remove. As a note, use ready-to-drink coconut milk so we don't need to cook them longer, just need to bring them to simmer, about 2-3 minutes.

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SERVE

On this occasion, I served this sweet savory mustard green flower dish with rice. Then, I also added savory fried shallot slices.

Overall, the taste of this dish is indeed savory, especially after adding fried shallots. But there is a slightly sweet effect from the coconut milk. The sweetness itself depends on the quality of the coconut milk ingredient.

In addition, we call this dish sweet as an exception to most spicy Indonesian side dishes. :) So, usually this dish is also suitable for children who do not like or are not used to spicy flavors. So, until next on my another recipe!

ALL PHOTOS ARE MY OWN PROPERTIES TAKEN BY MYSELF.

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Best Regards,
Anggrek Lestari

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