Cabbage has its many ways of cooking it. Cabbage is used for making coleslaws or salads, pickled dish like kim chi, a popular Korean dish. It can be used in soups or stir- fried cabbage with meat. Below is shredded cabbage and carrot stir-fried with minced meat and dried prawns and scrambled eggs. Add some transparent noodles and chives.


Ingredients:

300 gm cabbage shredded finely
1 small carrot, shredded finely
50 gm minced pork belly
20 gm dried prawns, chopped a bit
oil for cooking
1 tablespoon chopped garlic
2 eggs, lightly beaten
20 gm transparent noodles, soaked … read more

This is a simple quick stir-fried vegetarian dish using wong ngah pak, a chinese white cabbage. Some of these dry ingredients like slices of dried mushrooms, wood ear, translucent noodles, tim choke (sweet bean curd slices) and nam yee (red bean curd) can be bought from the grocery store. Here I am using dried mushroom already cut in slices because they get soften very quickly when soaked in water. Discard the stalks.

Ingredients:

300 gm chinese cabbge or wong ngah pak,
rinse and cut to bite size pieces
30 gm wood ear, soaked, shredded
read more

Ash gourd or winter melon is eaten as a vegetable dish. The young ash gourd can be used for soups and stir-fried. Simple cooking with dried prawns and normally cut into strips. Add small ammout of translucent noodles or tanghoon for this dish.

Ingredients:

1 small ash gourd, cut into strips
Half piece of carrot, cut into thin strips
20 gm dried small prawns
a small handful of translucent noodles, soaked
oil for cooking
1 tablespoon chop garlic and onion
1 teaspoon cornflour mixed with little water

Method:

Add oil in a wok. Fry garlic, onion and prawns for a few … read more

Mustard green or the Teochew kai choy can stew in a simple way. Using one tin of stewed pork and one tin of sardine. If you have leftovers can also add in. Remember to add spices liked cinnamon stick, lemon grass, kaffir lime leaves to add fragrant to the stewed ingredients. Tomatoes, assam jawa, sugar, dry chillies or hot spicy prawn paste added to give a spicy, sweet and sour taste.

Ingredients:

1 kg Teochew kai choy, soaked and cleaned, cut to pieces
2 ripe tomatoes, cut to wedges
1 liter water
1 tin Gulung brand stewed … read more

This is a sour and spicy mixed assorted meat dish stewed with Chinese mustard or Kai choy vegetables, preferably the long type. Any type of meat can use, left overs also can add in. In this recipe I use at least 2 kg of mustard greens and half kilo tomatoes. Add some dried chillies and fresh chillies. Depend on how spicy you prefer. Some lemongrass and kaffir leaves are added for fragrance. Busy ladies, please prepare this dish on a weekend or public holidays as you got to spend more time preparing and stewing it. Leave it over night, … read more

This s a simple dsh and is very appetizing. You need a bottle of ready prepared shrimp paste bought from an egg stall in the wet market of Ipoh. Some of you may mistaken for sambal belacan paste. But good freshly sambal belacan paste can also add as an ingredient for this dish.

Ingredients:

3 ripe tomatoes, soaked and sliced
3 lettuce leaves, cleaned
1 tablespoon sliced small onion
1 tablespoon Virgin Olive oil
1 to 2 tablespoon shrimp paste
1 tablespoon tamarind
Sugar to taste

Method:

Arrange slices of tomatoes on lettuce leaves placed on a serving plate and spread small onion slices … read more