Sayur Tumis of Endive
A classic Dutch – Indonesian side dish. Endive can be used raw in a mixed salad, or as Dutch ‘stamppot‘ in which you mix mashed potatoes and finely chopped raw endive and some pepper and salt together.
But this sayur tumis is something different. It’s done in 5 minutes and strongly flavored. Not the bitter undertone endive has normally but a lightly spiced stir fried salty vegetable dish.
Do not overcook the endive. When you think the leaves need a minute or two more, take the pan off the heat and let it rest for a minute. The endive will stay crispy and well covered in the herbs and spices.
Sayur Tumis of Endive #96 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 109.
1/2 kg endive
1 chopped garlic clove
1/2 teaspoon sambal terasi
1 teaspoon galangal
1 stock cube
1 tablespoon vinegar or juice of 1/2 lemon
2 tablespoons of oil
Use only the light green leaves, from the center of the endive for this sayur. Chop the endive and wash a few times. Rub onions, garlic, chilli, and galangal together and fry in the oil. When the onions turn yellow, add the drained endive and stir-fry. Then add the stock cube and if necessary, a splash of water. Finish the dish with the vinegar or lemon juice.
I crumble the stock cube over the dish, it dissolves faster and everything is well covered in the salty broth. We eat the endive together with the Masak Kambing of Beb Vuyk. Love it!