Kobis Masak Lemak is a “comfort food” Malay dish.  A simple cabbage stew mainly consisting of coconut and cabbage.  This dish makes a great complement to the spicier curries.

Chef’s tip: Finishing with coconut cream lends a rich gloss and flavor to the sauce. It’s like monte-au-beurre, Malay-style.

Ingredients
1 head of savoy cabbage, torn into large pieces
3 red jalapenos, seeded and julienned
4 shallots, sliced finely
2 cloves garlic, sliced finely
½ cup dried shrimp, soaked and chopped

3 Tablespoons canola oil
2 cups coconut milk, reserve half cup thick cream
2 cups water
1 Tablespoon sugar
1-2 Tablespoons kosher salt, to taste

Preparation:
1.    Separate cabbage leaves and tear into large pieces
2.    Julienne the red jalapeno, slice the shallots
3.    Chop the soaked dried shrimp
Cooking the dish
4.    In a large pot, heat the oil.  Add shallots and fry till the shallots in limp, about 3 minutes.
5.    Add the garlic and dried shrimp and fry for another minute.
6.    Add the cabbage, jalapeno, coconut milk, water, sugar and salt.
7.    Bring to boil.  Partly cover the pot and simmer on medium for 30 minutes until the cabbage becomes very soft. Add the remaining coconut cream.
8.    Let sit at least 15 minutes before serving

Serves: 6

Tags: Malaysian, Masak Lemak