Cabbage

Cabbage is widely used in Chinese cooking, either as a dish by itself or mixed with other vegetables and ingredients; it also makes delicious soups; can also be pickled. and even eaten raw as salad as well as with our local favourite 'Sambal Belacan.'

Stir-frying cabbage is very simple, it doesn't need much seasoning and can be prepared in a very short time.  My two home-cooked favourite to share.....

This is all you need to prepare:

• 1/2 sweet cabbage (shredded and wash)
• 1/4 cup red carrot (shredded)
• 6 button mushrooms (sliced)
• 1 tbsp shallots (sliced)
• 1 tbsp garlic (chopped)
• chicken stock granules (to taste)
• drizzle a bit of water (if necessary)

Few simple steps to fry:

1. In a clean wok heat 2 tbsp of cooking oil, fry the shallots and garlic till fragrant.
2. Add in the red carrot and sliced button mushroom, give it a quick stir.
3. Add in cabbage and chicken stock granules, stir till well combined.
4. If the dish is too dry, drizzle a bit of water or else just fry as it is.
5. Off the heat and serve!

This next cabbage dish is even more simpler and is a must-cook dish when my daughter Karen is back home.  The sourish and sweet sauce when combined with freshly cooked hot rice is really appetizing to our palate.

What you need is: 

• slice sweet cabbage, 1 tbsp each of slice shallots and chopped garlic

For the sauce:

•  1/4 cup of tomato sauce, 4 tbsp of water, 1/2 tbsp of sugar and salt to taste

To get cooking:

• Add 3 tbsp of oil in a heated wok, fry shallots and garlic till fragrant, add in the cabbage and give it a quick stir.
• Pour in the tomato sauce, water, sugar and salt, stir well and taste.
• Once the dish comes to another boil, off the heat and serve.

Note: Tomato sauce is sour, if you prefer the dish to be less sour add in a little more sugar to balance up the taste.  This dish is indeed "SIMPLE YET YUMMYLICIOUS!"