| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Burmese | 1 | servings | |
INGREDIENTS
| 1 | lb | Cabbage; sliced, (or spinach or kang-kong, fresh, washed) |
| 1 | tb | Oil; peanut |
| 2 | tb | Onion; sliced |
| 1 | Garlic clove; thinly sliced | |
| 2 | tb | Shrimp powder; (made by grinding dried shrimps) |
| 1 | tb | Fish sauce |
| Salt to taste | ||
| 2 | tb | 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.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”