← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g Cabbage, cut into 2 cm strips
• 1 Carrot, cut into thin matchsticks
• 3 tbsp Vegetable oil
• 3 cloves Garlic, sliced
• 3 Shallot, sliced
• 1 Red chilli, sliced (optional)
• 2 tbsp Dried shrimp, rinsed and chopped (optional)
• ¾ tsp Salt
• ½ tsp Sugar
• 3 tbsp Water

Method

1. Heat the oil in a wok over medium heat and fry the garlic and shallots for 1 minute until soft and lightly golden. Add the dried shrimp now, if using, and fry for 1 minute until fragrant.
2. Turn the heat to high, add the cabbage, carrot and chilli and toss constantly for 2 min so everything gets glossy and starts to wilt.
3. Sprinkle in the salt and sugar, add the water and toss for 2–3 min more, until the cabbage is tender but still has some crunch.
4. Taste for salt and serve straight away with rice and curry.

Tips

• Dried shrimp (or a scrambled egg pushed into the middle) is a common addition; with shrimp it is no longer vegetarian.
• Keep the heat high and do not cover the wok, or the cabbage stews and turns watery.

Sources

Written in our own words after cross-checking these recipes:

Singaporean Malaysian Recipes Noob Cook Taste Asian Food