Pickled mustard greens
300g mustard greens aka sawi aka sayur bunga
1 fresh red chilli
2 thin slices ginger, julienned
2 cloves garlics, peeled and chopped
sesame seeds, toasted
Wash the leaves off all grit and dirt. Use drinking water in the last rinse, drain and pat dry.
Gather in a bunch and chop them into about 1/2 cm bits.
Use about 1 teaspoon of salt, rub into the veggie until they turn deep green and sweat. Leave for about 30 minutes.
Wash the salted sawi, drain and squeeze out as much of the moisture as possible.
Add the rest of the ingredients, adjust sugar and vinegar to suit one's taste.
Drizzle a teaspoon of sesame oil. Mix well.
Best served chilled and with a sprinkling of toasted sesame seeds.