Yield: 1 servings
|1 pounds||Cabbage; sliced, (or spinach or kang-kong, fresh, washed)|
|1 tablespoon||Oil; peanut|
|2 tablespoons||Onion; sliced|
|1 \N||Garlic clove; thinly sliced|
|2 tablespoons||Shrimp powder; (made by grinding dried shrimps)|
|1 tablespoon||Fish sauce|
|\N \N||Salt to taste|
|2 tablespoons||Chiles; green, hot, thinly sliced|
Here's a great recipe for cabbage I think I've never posted before. It's really good. The original veg specified was kang-kong, but included alternate suggestion of cabbage turned out to be much better than either kang-kong or regular spinach in this recipe.
(The Burmese Kitchen, Copeland Marks and Aung Thein, 1987) Heat the oil and stir-fry the onion and garlic over moderate heat for 2 minutes; they will be golden-brown. Add shrimp powder and fry a bit, until shrimp gets a little browned. Add fish sauce and fry a bit, until dried.
Add cabbage/spinach/kang-kong/whatever and chile and stir-fry until done.
With cabbage, after the first 3 minutes or so of stir-frying, we just let it finish cooking covered and unattended.
Posted to CHILE-HEADS DIGEST by Brent Thompson <brent@...> on Feb 23, 1999, converted by MM_Buster v2.0l.