Sauteed Cabbage With Turmeric

-


Recently I am eating cabbage more frequently. It is because I want to improve my health. And cabbage can stay longer in the fridge compared to some other vegetables like spinach and mustard greens. It is easy to prepare too. 

However I sometimes don't really like the thicker part of cabbage. Usually I cut it smaller and thinner. 

Recently too I frequently saute cabbage with turmeric and anchovy. I love to eat it with white rice and curry, with white rice and chicken in soy sauce, and many more. I think it is suitable to be eaten with rice and curry. 

This dish I called sauteed cabbage with turmeric is made with onion, garlic, anchovies or anchovy cube, chili, mustard seeds and of course turmeric. I love the taste. It is inspired by Muslim Indian restaurant menu, but I don't really sure and don't have the recipe of their cabbage dish. So I invented my own sauteed cabbage with turmeric instead. 

So lets see the recipe. This recipe is for 2 servings. 


Ingredients

1/6 of medium sized cabbage, cut into small pieces around 1 inch length and 1 inch wide. 

1/2 of red big onion. You can also use shallots. Sliced. 

1 garlic, crushed and minced. 

1/4 anchovies cube, or some anchovies, cut into smaller pieces. 

1 green chili, sliced.

1/4 to 1/3 turmeric powder. 

Some mustard seeds. Usually I don't measure, but I think it is around 1/2 teaspoon.  

Salt to taste. 

Some water. 

Cooking oil. 


Methods

Heat the cooking oil in a pan. 

When the oil is heated, add in garlic and saute until aromatic and a bit golden. 

Then add in sliced onion. Cook until aromatic. 

Add in anchovy cube, crushed. Or add in anchovies. 

When anchovies are cooked and a bit crispy looking, add in cabbage and chili. 

Add in turmeric, mustard seeds and salt to taste. 

Add in some water to soften the cabbage. 

When the cabbage is a little bit soft and cooked, and water reduced to almost none, turn off the heat. 

Serve with white rice and meat dish. 


I hope you enjoy the recipe. Thank you for visiting! 




Comments

Post a Comment

Popular posts from this blog

Sauteed Romaine Lettuce

-
Image
I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallots and garlic. ...
Read more

Solok Lada

-
Image
Solok Lada (so-lock la-da) or Stuffed Chili is a side dish along with Nasi Kerabu (Kelantanese Salad Rice). It is also can be eaten along with rice and gulai or curry. It is a dish made from big green chili (usually a type of chili we call solok chili) filled with flavored grated coconut and fish.  The taste of solok is creamy, a bit spicy, salty and sweet. However the spiciness of the chili has been largely reduced because the chili is cooked and the seeds are removed before stuffing in the coconut filling. Usually sardine and mackerel fish are used to make Solok Lada.  Solok Lada is delicious when eaten with Nasi Kerabu which has a mixed flavor from fresh minced vegetables and herbs, spicy coconut sauce (tumis), grated coconut sambal and budu (anchovies sauce). It is also accompanied with sambal air lada (chili sambal), and any meat of choice. Solok is also delicious when eaten with rice and gulai, a curry like gravy which is usually cooked with meat, fish and c...
Read more

Black Glutinous Rice Porridge

-
Image
Glutinous rice is a widely used ingredient in dessert making in Southeast Asian region. Porridge, kuehs, grills, stuffed foods are some types of dishes which use glutinous rice. The sticky but creamy, soft and sometimes gooey flàvor and texture makes glutinous rice to be chosen as the ingredients in dessert making.  There are some types and grades of glutinous rice which are usually used in cooking. Today we are going to talk about black glutinous rice porridge which is a delicious dessert treat. It is often made during festivals and parties.  Here in Malaysia, especially in Malay cookings the porridge made for dessert mostly use coconut milk as its base or sauce. The creaminess of coconut milk add flavor to the porridge. There are sweet porridge such as corn porridge, mung bean porridge, red bean porridge, and rice porridge that use coconut milk as its base.  Black glutinous rice has a unique flavor of its own, I think, I will describe as sweet and s...
Read more