326. My Sayur Masin

Have you ever tried making your own 'Sayur Masin'?

I did. And it's easy.

I buy 2 or 3 'ikat' of 'Kai Choy' at the Tamu Muhibbah for RM1 each or if I am lucky I can bargained and get RM2 for 3 'ikat' (bunch). That is cheap, compared to buying a small packet of Salted Mustard for RM1.20 at the Supermarket.

Yes, before you turned it into 'Sayur Masin' (Salted Mustard) you called the 'Sayur' (vegetable), 'Kai Choy'.

'Kai Choy' is the Asian ethnic nickname of mustard cabbage. I called it 'Sayur Pahit'. If you cooked it fresh and as a vegetable you can taste some bitterness in it.

My Salted Mustard or My Sayur Masin.



To make Sayur Masin :

Run the bought Kai Choy under tap water to clean them.

Drip dry.

Take one whole stalk, rummage and twist gently the leaves round so that they became soften. Do the same to the rest of the vegetables.

Hang each stalk on your cloth line (preferably) to dry (not too dry).

Boil some water in a pot.

Add some turmeric powder for color and some salt (according to your taste). Stir the water well.

Let the water be lukewarm before putting in the stalks of Kai Choy or Mustard Cabbage in.

Cover with a lid. Leave for 2 to 3 days.

In between days, check to see whether all the stalks of Mustard Cabbage are under water.

After a couple of days the Salted Mustard will be ready for consumption. Take each stalk out and arrange in a glass plate (like the above picture), cover them and store in your fridge.


To Cook:

Slice the 'Sayur Masin' or Salted Mustard thinly. Wash and drip dry in a sieve.

Saute sliced shallots (3 pieces). sliced garlic (2 pieces) and sliced ginger (1/2 inch) in a pan.

You can add 1 sliced red chili (optional).

When the saute ingredients above are aromatic, add in 2 eggs. Stir well.

Add in the 'Sayur Masin'.

Add ajinomoto to taste and if necessary salt (if your 'Sayur Masin' isn't enough 'masin' for you :p

Serve hot with rice and with your main dish.

My Cooked Sayur Masin

Selamat Berpuasa and have a Great Sunday everyone!

Cheerio.