Braised Cabbage Masak Lemak
Directions
- 1Slice off only the thinnest base layer from the core of the cabbage, then cut the cabbage into 6 wedges.
- 2Heat 2 tablespoons of oil in a deep sauté pan and brown the cabbage wedges on high heat in batches until nicely browned on both sides.
- 3Set aside the browned cabbage wedges.
- 4Dice the red onion.
- 5Mince the garlic cloves.
- 6Prepare the chili padi as desired (cut open lengthwise, slice into rounds, or prick and leave whole).
- 7Wipe out the pan if necessary, then put it back over medium heat.
- 8Add a splash more oil and sauté the onion until translucent.
- 9Add the garlic and toss for a second.
- 10Stir in the ground turmeric and coconut milk.
- 11Add the lime leaves, lemongrass, chili, a good pinch of salt, and some black pepper.
- 12Arrange the cabbage wedges in the sauce.
- 13Add some water if needed to ensure the sauce comes up at least halfway of the cabbage.
- 14Put a lid on the pan and simmer for 45 minutes until the cabbage wedges are soft.
- 15Taste and adjust the seasoning.
- 16Serve with freshly cooked rice.
Ingredients
- 1 head round cabbage
- 500 ml coconut milk
- 1 tablespoon ground turmeric
- 2 stalks lemongrass
- 5 -6 makrut lime leaves
- 4 chilli padi (bird’s eye chillies)
- 1 red onion, diced
- 3 garlic cloves, minced
- to taste salt
- 2 tablespoons oil
- black pepper
- water
Equipment
cutting boardknifedeep sauté pantongswooden spoonlid
Tips
- For the chili, you can cut it open lengthwise to just infuse the sauce with a bit of heat, or if you want it fiery, slice into rounds. For a really mild flavor, prick the chili with the tip of your knife and leave it whole.
- Add water to the sauce if necessary to ensure it comes up at least halfway of the cabbage wedges.