Sides and Salads Recipes - Cabbage in Coconut Milk Recipe

Ingredients

• 4 shallots, chopped

• 2 garlic cloves, chopped

• 1 lemon grass stalk, trimmed and chopped

• 25g/1 oz fresh root ginger, peeled and chopped

• 2 red chilies, seeded and chopped

• 5ml/1 tsp shrimp paste

• 5ml/1 tsp turmeric powder

• 5ml/1 tsp palm sugar (jaggery)

• 15ml/1 tbsp sesame or groundnut (peanut) oil

• 400ml/1 2/3 cups coconut milk

• 450g/1lb Chinese leaves (Chinese cabbage) or kale, cut into thick ribbons, or pak choi (bok choy), separated into leaves, or a mixture of the two

• salt and ground black pepper

Serves 4

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Method:

1. Using a mortar and pestle or food processor, grind the shallots, garlic, lemon grass, ginger and chilies to a paste. Scrape into a bowl and add the shrimp paste, turmeric and sugar. Beat well to combine the ingredients.

2. Heat the oil in a wok or heavy pan, and stir in the spice paste. Cook until fragrant and beginning to color.

3. Pour in the coconut milk, mix well, and let it bubble it up to thicken.

4. Drop in the cabbage leaves, coating them in the coconut milk, and cook for a minute or two until wilted.

5. Season with salt and pepper to taste, spoon into a warmed serving dish and serve immediately.

Note: The idea of cooking cabbage in coconut milk comes from Melaka and Johor, where the culinary culture is influenced by the Chinese, Malay And Peranakans. With good agricultural ground, there is an abundance of vegetables which, in this part of Malaysia, are often cooked in coconut milk. For this dish, you could use green beans, curly kale, or any type of cabbage, all of which are delicious served with steamed, braised or grilled fish dishes.