| 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.
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