The world of Tzu Chi February 2020 (Vol.119)

57 TZU CHI 119 Ingredients: Mustard greens .... 600 g (cut into segments) Carrot ...................... 1 stalk (cut into pieces) Tomato .............. 1 tomato (cut into wedges) Lion’s mane mushrooms ........... 5 pieces (cut into chunks) Oyster mushrooms ....................... 1 pack Water ........................................... 500 ml Seasonings: Tamarind paste ( asam jawa ) ............... 80 g Dried chillies .............................. 5 stalks (soaked in hot water until tender and seeded) Salt ................................................... 1 tsp Sugar ............................................. 2 tbsp Soy sauce ...................................... 2 tbsp (serves 5-6) Asam Mustard Greens Tamarind paste is the preferred option over tamarind skin as it is easier on the stomach. Tip: Preparation: 1. Rinse the tamarind paste with 200 ml of water, strain through a sieve to extract the juice and set aside. 2. Fry the carrot, mushrooms and dried chillies with sugar until fragrant. 3. Combine the tamarind juice with water and bring to a boil. Add the fried ingredients from (2) and stew over low heat for 30 minutes. 4. Add the mustard greens and tomato. Stew the mustard greens until soft, add seasonings to taste and serve. ecipe Recipe by Cho Kooi Lin Translated by Choo Suet Fun Photograph by Sam Pin Fook