| 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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