My sister and I are always amazed by this really cheap and simple to make comfort food. What she would do is describe this dish in Malay so clearly that by the end of it all, we’d head out to the supermarket to get some eggs and cabbage.
Potong kubis tipis tipis,
Lepas tu, goreng dengan telur garing garing,
Tabur bawang goreng.
Sedaplah!
Similar to the kang kong recipe, this dish is best served fresh with white rice.
This dish can go wrong if you stir in the eggs too fast into the vege. You’ll get a very gooey constitution. Best is to scramble it a little, leave it to be mostly cooked before mixing it with the cabbage. With this, you’ll get nice large chunks of egg in between the delicious cabbage.
My mum tends to make this dish with a whole lot of ground white pepper. We like it that way 😀
I hope you enjoy this recipe!
Cabbage Stirfry
Ingredients
- 1 teaspoon minced garlic
- 1 sliced red onion small
- 1 thinly sliced cabbage small – use half if bigger
- 4 eggs
- salt to taste
- grounded white pepper to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- fried shallots for garnishing
Instructions
- Heat up 1 tbsp oil in medium heat. Add in minced garlic and onion.
- When onions are softened, add cabbages. Wait until half cooked.
- Make a well in the center. Add in rest of oil and 4 eggs. Wait for the eggs to be mostly cooked before mixing. You can scramble it a little in the center when cooking.
- When all is mostly cooked, add sesame oil, pepper, salt and soy sauce. Mix well.
- Serve hot with fried shallots.
