Cah Caisim Taoco - stir-fry of choisam with taoco

Ingredients

• 2 bunchescaisim (choy sum)
• 50 grice-straw mushrooms or other mushrooms
• 1 cmfresh ginger
• 2red chillies
• 1 tbsptaoco (fermented soybean paste)
• ½ tspfish sauce
• ½ tspground pepper
• ½ tsppalm sugar
• 1spring onion
• 150 mlwater
• 2 tbspoil
• 3 clovesgarlic
• 3shallots

Instructions

1. 1

   Prepare the vegetables

   Cut the caisim and mushrooms into pieces. Remove the seeds from the chillies, then slice them diagonally into rings. Cut the spring onion into ½ cm pieces. Pound or grind the garlic and shallots into a paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the garlic and shallot paste, ginger and chillies, and fry for 4 minutes. Stir in the taoco.

3. 3

   Add the vegetables

   Add the caisim and mushrooms and mix well. Stir in the fish sauce, pepper and palm sugar.

4. 4

   Simmer until done

   Pour in the water and bring it to the boil. Mix in the spring onion and cook until the vegetables are done.

What is cah caisim taoco?

Cah is a style of Indonesian stir-fry, and caisim is a leafy Asian green also known as choy sum. Taoco, a fermented soybean paste, gives the vegetables a savoury, salty depth.

This version combines the greens with mushrooms, chilli and a little palm sugar. The brief simmer leaves a seasoned broth around the vegetables, making it especially good with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The rice-straw mushrooms and vegetables contribute most of the carbohydrates, while the oil supplies most of the fat; the recipe contains little protein as written. Serve a portion with rice and a protein-rich side such as tofu or tempeh to make the plate more filling.

Choose the key ingredients

Caisim: Choose bunches with fresh-looking leaves and firm stems. Cut them into pieces that are easy to pick up and eat.

Taoco: This is the main source of the dish’s fermented, savoury flavour. Stir it in after frying the aromatics so it is distributed through the pan.

Mushrooms: Rice-straw mushrooms are specified, but the recipe allows other mushrooms too. Cut them into pieces similar in size to the greens.

Build flavour in the pan

Aromatics: Fry the garlic and shallot paste with the ginger and chillies for the full 4 minutes. Keep them moving so the paste cooks without catching.

Seasoning: Add taoco first, then the fish sauce, pepper and palm sugar with the vegetables. Taste the finished dish before adding any extra salt, as taoco and fish sauce are already salty.

Look for tender greens

Caisim: Cook until the leaves have wilted and the stems are tender but still hold their shape. The recipe does not specify an exact final cooking time, so use the vegetables’ texture as your guide.

Broth: Bring the water to a boil, then let the vegetables cook in it until done. The result should be moist rather than dry, with enough liquid to spoon over rice.

Keep the preparation organised

Before heating the oil, cut the vegetables, slice the chillies and spring onion, and grind the garlic and shallots. Having everything ready makes it easier to follow the quick sequence once the frying starts.

The recipe gives a total time of 60 minutes, including preparation. The final cooking stage is guided by doneness rather than a stated number of minutes.

Serve it with rice

Steamed rice is a simple partner for the salty, savoury sauce and the mild sweetness of the palm sugar. Spoon a little of the cooking liquid over the rice as well as the vegetables.

For a more substantial meal, serve the stir-fry alongside tofu, tempeh or another protein dish. Keep those additions separate if you want to follow the recipe as written.

Recipe notes & tips

• Grind the garlic and shallots to a fairly even paste so they fry at a similar rate.
• Remove the chilli seeds before slicing, as directed, for a milder result.
• Cut the vegetables before heating the oil so the aromatics do not overcook while you prepare them.
• Stir the taoco into the fried paste before adding the vegetables to spread its flavour through the dish.
• Taste before adding extra salt because both taoco and fish sauce can be salty.

Variations

• Change the mushrooms: Use another type of mushroom if rice-straw mushrooms are unavailable.
• Adjust the chilli: Use one chilli for less heat or leave in some seeds for more.
• Add tofu: Serve with cooked tofu for a more substantial meal.
• Add tempeh: Fry tempeh separately and serve it alongside the vegetables.
• Serve with rice: Spoon the cooking liquid over steamed rice to make the most of the savoury sauce.

Common mistakes to avoid

• Burning the paste: Keep the garlic and shallots moving as they fry with the ginger and chillies.
• Skipping the taoco: Stir it into the aromatics so its flavour is spread through the dish.
• Overcooking the greens: Stop when the leaves have wilted and the stems are tender but still hold their shape.
• Adding salt too soon: Taste first because the taoco and fish sauce already bring saltiness.
• Forgetting the spring onion: Add it at the end as the recipe directs so it stays distinct.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a moderate heat until piping hot, adding a splash of water if the sauce has reduced.

Frequently asked questions