KOMPAS.com – The food menu for the Free Nutritious Meal (MBG) program is adjusted to the ingredients available in each region.
Quoted from Kompas.comMonday (6/1/2025), most regions in Sumatra use kale as the main ingredient for MBG vegetable dishes.
Water spinach is basically a type of vegetable that is easy to prepare, most practically cooked by sautéing. To make it even more delicious, stir-fried kale will taste even better if cooked with the addition of sauteed skipjack tuna.
You can see the complete recipe for stir-fried skipjack kale in the book “100 Vegetable Dish Recipes” the following work by Dapoer 2 Iboe (2012) published by PT Gramedia Pustaka Utama.
Also read:
Skipjack kale stir-fry recipe
Ingredients for sautéed skipjack kale:
- 300 grams kale (siangi)
- 250 grams of skipjack tuna (fried and shredded)
- 5 kaffir lime leaves
- 1 teaspoon salt
- 75 milliliters of water
- 1/2 tablespoon lime juice
- Sufficient cooking oil
Also read:
How to make stir-fried skipjack kale:
1. Saute the ground spices until fragrant, then add the lime leaves and skipjack tuna, then stir until evenly mixed.
2. Add kale, salt and orange juice, then cook while stirring until evenly mixed. Pour in water and cook until the spices are absorbed, then remove from heat and serve while warm.
Also read:
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