Tumis Sayur Asin (Stir Fry of Pickled Green Mustard)

I usually have some ideas of what to cook in the weekend when I go to the market and decide on what do we want to eat that particular week, but being a spontaneous girl that I am (or at least I tried) I always manage somehow to slip out from my list. Like that day I saw this recipe and I was so intriqued by what Mbak Rachmah has said there, savory, sweet and sour, spicy, how can you say no to food sounds so good like that. I just HAD to try it myself and good that the ingredients were not difficult to find on my pantry and fridge.

Tumis Sayur Asin

Serves 4 persons


– 1 small package of pickled mustard green, drained and cut into bite sized pieces
– 1 small package of mung bean vermicelli (soaked in hot water and drained)

–  1 egg

– 50 gr minced meat (if you don’t have it on hand, just omit this)

– 2 green chili, sliced

– 5 bird’s eye chili, sliced

– 3 shallots

– 3 garlic

– 2 tbsp kecap manis (Indonesian sweet soy sauce)

– 2 tbsp soy sauce

– 3 tbsp vegetable oil

– Salt

– Sugar


– Pound shallot and garlic until smooth. Heat oil and fry pounded spice until fragrant.

– Add mincet meat, fry until the meat turned color, add egg.

– Add soy sauce, green chili, bird’s eye chili, fry until the chili are wilted.

– Add pickled green mustard, add salt and sugar, fry with high fire, mix nicely and turn the fire low.

– Add mung bean vermicelli and kecap manis, adjust the taste to your liking.

Source: Rachmah Setyawati

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