Hinnunwe (burmese cabbage, spinach, or kang-kong stir-fry)

Yield: 1 servings

Measure Ingredient
1 pounds Cabbage; sliced, (or spinach or kang-kong, fresh, washed)
1 tablespoon Oil; peanut
2 tablespoons Onion; sliced
1 Garlic clove; thinly sliced
2 tablespoons Shrimp powder; (made by grinding dried shrimps)
1 tablespoon Fish sauce
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.

Similar recipes