Sayur Tumis of Chinese Cabbage

This sayur tumis of Chinese cabbage (also known as Napa cabbage) is deliciously easy and crunchy and sweet. I like Chinese cabbage. It’s super versatile. You can make all kinds of stir-fry dishes with it, but also kimchi, for example. This sayur tumis is ready in 20 minutes and is enough for 4 people.

Sayur Tumis of Chinese cabbage (Sesawi) #100 from Beb Vuyk’s Groot Indonesisch Kookboek, page 111.

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Ingredients

• 1/2 kg Chinese cabbage
• 3 tablespoons of oil
• 1/2 liter of stock made from 1 stock cube

Spices

• 3 tablespoons chopped onion
• 1 chopped clove of garlic
• 1 teaspoon sambal terasi
• 1 teaspoon galangal
• 2 tablespoons ebi (dried shrimp)

1. Soak the dried shrimp for at least 1 hour in some water.
2. Let them drain and grind them together with the herbs.
3. Cut the Chinese cabbage into coarse pieces in the same way as endive.
4. Wash and drain.
5. Fry the Chinese cabbage a handful at a time together with the herbs.
6. Add the stock and let the sayur simmer for another 5 to 6 minutes.

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I chop my Chinese cabbage coarsely and wash everything well. Ebi are dried shrimps. I buy this at my Asian food store, in a vacuum package. I let them soak in some water for a while. I’m going to make it easy today and put all the ingredients intended for the cobek in my kitchen blender and chop everything finely. I use fresh galangal because I still have some in the freezer.

Now I can fry everything in the pan. The ebi smells strongly and immediately gives a lot of flavor.

I stir in the cabbage and let it cook for another minute. Then I add with 1/2 liter of stock made from a stock cube.

This can now simmer for a while, about 5 minutes. Not too long, otherwise the cabbage will become too tender. This sayur tumis of Chinese cabbage has a quite strong taste due to the ebi. You cannot simply combine this with another dish. This sayur is delicious with an omelette or other egg dish! Selamat makan.
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