Tumis Mayosi Sawi Asin - stir-fry of bean sprouts and salted cabbage

Ingredients

• 150 gbean sprouts
• 100 gsalted cabbage
• 100 gtofu
• 10fish balls
• 3 clovesgarlic
• 1shallot
• 1/2 tbsplight soy sauce
• 1 tbspfish sauce
• 200 mlchicken stock
• 1/2 tsppepper
• 1/2 tsppalm sugar
• 1 tbspbutter

Instructions

1. 1

   Prepare ingredients

   Cut the salted cabbage into pieces. Finely chop the garlic and shallot, and cut the fish balls into pieces.

2. 2

   Fry aromatics

   Heat the butter in a pan. Add the shallot and garlic and fry for 2 minutes.

3. 3

   Add tofu and fish

   Add the tofu and fish balls, then mix well.

4. 4

   Simmer the mixture

   Add the salted cabbage, soy sauce, fish sauce, pepper, palm sugar and chicken stock. Bring the mixture to the boil.

5. 5

   Cook the sprouts

   Stir in the bean sprouts and fry for 2 minutes, then serve.

What is tumis mayosi sawi asin?

Tumis means a stir-fried dish in Indonesian, and sawi asin refers to salted or preserved greens. This version pairs the cabbage with bean sprouts, tofu and fish balls for a mix of savoury, tangy and fresh flavours.

The combination reflects the variety found in Indonesian and wider Asian home cooking, where preserved ingredients can add seasoning as well as texture. A short final cook keeps the sprouts from losing all their crunch.

Nutrition and macros by portion

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

The bean sprouts and salted cabbage contribute most of the vegetables and some of the carbohydrates; the tofu and fish balls provide protein. Butter carries much of the added fat, while the sauces and salted cabbage are likely to contribute much of the sodium. Serve with a moderate portion of rice and extra fresh vegetables to round out the plate.

The key ingredients

Salted cabbage: its briny, tangy flavour seasons the stock as it cooks. Taste a piece before cooking; if it is particularly salty, use that as a cue to be sparing with any extra seasoning.

Bean sprouts: they bring freshness and a crisp bite. Adding them at the end gives them only 2 minutes in the pan.

Tofu and fish balls: these make the stir-fry more substantial and give it a contrast of soft and springy textures. Cut the fish balls into pieces as directed so they mix through the dish.

Building the flavour

Start with the shallot and garlic in hot butter, giving them the stated 2 minutes to soften and become fragrant. Keep them moving if they begin to catch.

Add the cabbage, sauces, seasonings and stock before bringing the pan to the boil. This gives the salty cabbage and savoury sauces a chance to flavour the cooking liquid.

Getting the texture right

Bean sprouts: stir them in only once the stock mixture has boiled, then cook for 2 minutes. They should still have some bite when served.

Tofu: fold it in with care so the pieces remain intact as you mix the ingredients. The recipe does not specify a tofu type, so use the kind you have and handle it gently.

Timing and seasoning

The method has several brief cooking stages, with 2 minutes specified for the aromatics and another 2 minutes for the sprouts. The listed total time is 60 minutes, though no separate timings are given for the remaining steps.

Salted cabbage, soy sauce and fish sauce all contribute saltiness. Taste the broth before serving and adjust only if needed; the recipe gives no extra salt quantity.

What to serve with it

Serve the stir-fry hot, with steamed rice if you want a more filling meal. Rice also works well for soaking up the savoury broth.

For a meal with more vegetables, add a simple side of fresh greens or cucumber. Keep the side lightly seasoned to balance the salty cabbage and sauces.

Recipe notes & tips

• Chop the garlic and shallot before heating the butter so they can go straight into the pan.
• Cut the salted cabbage and fish balls into similar-sized pieces for easier serving.
• Stir the tofu gently to help keep the pieces whole.
• Add the bean sprouts after the broth mixture reaches a boil, as the method directs.
• Taste the broth before serving because the salted cabbage and sauces are already savoury.

Variations

• Use tempeh: replace the tofu with pieces of tempeh for a firmer texture.
• Add chilli: include sliced fresh chilli for a hotter stir-fry.
• Swap the greens: use another preserved leafy green if salted cabbage is unavailable.
• Make it vegetarian: use vegetable stock and vegetarian fish-ball alternatives, and replace the fish sauce with a suitable savoury alternative.
• Add mushrooms: stir in sliced mushrooms with the cabbage for another savoury note.

Common mistakes to avoid

• Overcooking the sprouts: they can turn limp, so keep their cooking to the stated 2 minutes.
• Salting without tasting: the cabbage and sauces are already salty, so check the broth before adding anything extra.
• Breaking the tofu: mix it gently with the fish balls to keep the pieces intact.
• Burning the aromatics: fry the garlic and shallot for the stated 2 minutes and keep an eye on them.
• Adding the sprouts too early: wait until the broth mixture has boiled so they retain more bite.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until steaming hot, stirring gently; the bean sprouts will be softer after storage.

Frequently asked questions