Sawi Tumis Air bersama Fishball & Fishcake

(Mustard Greens Soup with Fishballs & Fishcakes)
Sedia: 10 minit (Prep Time: 10 minutes)
Masa Masak: 10 minit (Cook Time: 10 minutes)
Saiz Hidangan: 3-4 orang (Serving Size: 3-4 people)

Bahan-bahan (Ingredients)

• 1 ikat sayur sawi – dipotong & diasingkan batang dan daun
  (1 bunch mustard greens – sliced, stems and leaves separated)
• 10 biji bebola ikan (fishball) – dibelah dua
  (10 fishballs – halved)
• 2 keping kek ikan (fishcake) – dihiris nipis
  (2 fishcakes – thinly sliced)
• 3 ulas bawang putih – diketuk
  (3 cloves garlic – bruised)
• 2 biji bawang merah – dihiris nipis
  (2 shallots – thinly sliced)
• 1 biji cili merah – dihiris serong (pilihan)
  (1 red chili – sliced diagonally (optional))
• 2 cawan air – atau secukupnya untuk kuah
  (2 cups water – or as needed for soup)
• 1 sudu kecil serbuk pati ayam (pilihan)
  (1 tsp chicken stock powder (optional))
• Garam & lada sulah secukup rasa
  (Salt & white pepper to taste)

Cara-cara (Instructions)

1. Panaskan sedikit minyak dan tumis bawang putih serta bawang merah sehingga wangi dan kekuningan.
   (Heat a little oil and sauté garlic and shallots until fragrant and golden.)
2. Tuangkan air dan biarkan sehingga mendidih.
   (Pour in the water and bring to a boil.)
3. Masukkan bebola ikan (fishball), kek ikan (fishcake), dan bahagian batang sawi yang lebih keras.
   (Add fishballs, fishcakes, and the tougher mustard green stems.)
4. Apabila batang sawi mula lembut, masukkan bahagian daun sawi dan cili merah.
   (Once the stems start to soften, add the mustard green leaves and red chili.)
5. Perasakan dengan garam, lada sulah, dan serbuk pati ayam mengikut citarasa.
   (Season with salt, white pepper, and chicken stock powder to taste.)
6. Masak seketika dalam 1-2 minit sahaja supaya daun sawi tidak terlalu lembek, kemudian tutup api.
   (Cook briefly for 1-2 minutes so the leaves don’t become too soggy, then turn off the heat.)

Nota & Tips (Notes & Tips)

• Turutan Memasak: Sentiasa masukkan batang sawi dahulu kerana ia mengambil masa lebih lama untuk empuk berbanding bahagian daun.
  (Cooking Order: Always add the stems first as they take longer to soften than the leaves.)
• Kuah Manis: Fishball dan fishcake yang berkualiti akan memberikan rasa manis semulajadi pada kuah tumis air ini.
  (Sweet Broth: Good quality fishballs and fishcakes will lend a natural sweetness to this clear soup.)
• Warna Segar: Jangan tutup periuk selepas memasukkan daun sawi supaya warna hijau sayur kekal cantik dan tidak bertukar lebam.
  (Fresh Color: Do not cover the pot after adding the leaves to keep the green color vibrant and prevent it from dulling.)