| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Burmese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cabbage, sliced or spinach |
|
|
or kang-kong fresh |
|
|
washed |
| 1 |
T |
Oil, peanut |
| 2 |
T |
Onion, sliced |
| 1 |
|
Garlic clove, thinly sliced |
| 2 |
T |
Shrimp powder, made by |
|
|
grinding dried shrimps |
| 1 |
T |
Fish sauce |
|
|
Salt to taste |
| 2 |
T |
Chiles, green hot thinly |
|
|
sliced |
INSTRUCTIONS
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@hplbct.hpl.hp.com> on Feb 23, 1999,
converted by MM_Buster v2.0l.
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