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Monday, June 23, 2008

Lemak Kubis Muda

Baby Cabbage in Coconut Milk Gravy

Kubis? Kobes? or Gobes?...Ahh..whatever the spelling or pronunciation, I still mean to say CABBAGE..the young ones..the baby ones..why?...because I feel that this breed retains it's beautiful chatruse colour even after it's cooked. Not over-cooked,ya..
Sometimes, I add in su'un(vermicelli)..but for this, I did not. Why?..Because I don't have it....hehe


1 baby bright green cabbage - cut into big sizes
1 carrot - sliced

The Aromatics

1 onion - sliced
4 cloves of garlic - crushed
2 red chillies - sliced at an angle
2 tbsp dried shrimps - soaked, diced coarsely

4 cups of water PLUS 1 tbsp tumeric powder (mixed together)
200ml thick coconut milk
salt to taste

Heat abt 1/2 cup of oil in wok. Saute the aromatics till fragrant. Add water + tumeric powder. Add in cabbage and carrots and allow to simmer rapidly. Add coconut milk and season with salt. Continue stirring to avoid coconut cream to curdle.Do not overcook.Remove from heat and serve.

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