stewed cabbage

had really nice teochew muay at ye shanghai recently with my group of RI friends. ^^

ye shanghai’s cabbage

the cabbage was so sweet & tasty!

such a simple dish, just cheap cabbage, and such wonderful tasty comfort food.

i knew that cabbage needs to be boiled for a while to soften (but still need to be crunchy to give the bite) & make it sweet. and of course stock is paramount.

i was preparing a 15 teochew muay dishes lunch for my good RI friends, so i prepared the stock 1 day before hand using chicken & veg. a very tasty stock! 🙂

stewed cabbage

basically i added cut chilli padi, chopped garlic & fried, then added the cabbage, oyster sauce, fish sauce (or light soy sauce), then add stock, cover & reduce.

stewed cabbage

“reduce” is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.

& my friends all loved the stewed cabbage! ^^

it was so sweet & tasty with the reduced stock & still crunchy not overcooked.

c.h.e.f andy

Ingredients:-

• 1 whole cabbage sliced
• 1 cut chilli padi
• 2 tsp chopped garlic
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1.5 cups chicken/veg stock

Directions:-

1. add cut chilli padi, chopped garlic & fry
2. then add the cabbage, oyster sauce, fish sauce (or light soy sauce), and fry for 2 mins to coat the cabbage with the sauce.
3. then add stock, cover & reduce, maybe 10-15mins.
4. reduce is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.