Braised Cabbage Masak Lemak

Name: Braised Cabbage Masak Lemak
Total time: 45 min
Cuisine: Thai
Ingredients: 1 head round cabbage; 500 ml coconut milk; 1 tablespoon ground turmeric; 2 stalks lemongrass; 5 leaves makrut lime leaves; 4 chilli padi (bird's eye chillies); 1 red onion, diced; 3 garlic cloves, minced; to taste salt; 2 tablespoons oil; pinch black pepper

45m

Serves 1

instagram.com

Braised Cabbage Masak Lemak

instagram.com

45m

Serves 1

Directions

1Slice off only the thinnest base layer from the core of the cabbage.
2Cut the cabbage into 6 wedges.
3Heat 2 tablespoons of oil in a deep sauté pan.
4Brown the cabbage wedges on high heat in batches until nicely browned on both sides.
5Set aside the browned cabbage wedges.
6Dice the red onion.
7Mince the garlic cloves.
8Prepare the chilli padi (bird's eye chillies) according to desired heat level.
9Wipe out the pan if necessary and put it back over medium heat.
10Add a splash more oil and sauté the onion until translucent.
11Add the garlic and toss for a second.
12Stir in the ground turmeric and coconut milk.
13Add the lime leaves, lemongrass, chilli, a good pinch of salt, and some black pepper.
14Arrange the cabbage wedges in the sauce.
15Add some water if needed to ensure the sauce comes up at least halfway up the cabbage.
16Put a lid on the pan and simmer for 45 minutes until the cabbage core is soft.
17Taste and adjust the seasoning.
18Serve with freshly cooked rice.

Ingredients

1 head round cabbage
500 ml coconut milk
1 tablespoon ground turmeric
2 stalks lemongrass
5 leaves makrut lime leaves
4 chilli padi (bird's eye chillies)
1 red onion, diced
3 garlic cloves, minced
to taste salt
2 tablespoons oil
pinch black pepper

Equipment

cutting boardknifedeep sauté pantongswooden spoonlid

Tips

To infuse sauce with a bit of heat, cut chilli open lengthwise.
For fiery heat, slice chilli into rounds.
For mild heat, prick the chilli with a knife tip and leave it whole.
Add water if needed to ensure sauce covers at least halfway up the cabbage.

Braised Cabbage Masak Lemak

45m

Serves 1

instagram.com

Braised Cabbage Masak Lemak

instagram.com

45m

Serves 1

Directions

1Slice off only the thinnest base layer from the core of the cabbage.
2Cut the cabbage into 6 wedges.
3Heat 2 tablespoons of oil in a deep sauté pan.
4Brown the cabbage wedges on high heat in batches until nicely browned on both sides.
5Set aside the browned cabbage wedges.
6Dice the red onion.
7Mince the garlic cloves.
8Prepare the chilli padi (bird's eye chillies) according to desired heat level.
9Wipe out the pan if necessary and put it back over medium heat.
10Add a splash more oil and sauté the onion until translucent.
11Add the garlic and toss for a second.
12Stir in the ground turmeric and coconut milk.
13Add the lime leaves, lemongrass, chilli, a good pinch of salt, and some black pepper.
14Arrange the cabbage wedges in the sauce.
15Add some water if needed to ensure the sauce comes up at least halfway up the cabbage.
16Put a lid on the pan and simmer for 45 minutes until the cabbage core is soft.
17Taste and adjust the seasoning.
18Serve with freshly cooked rice.