Archive for the ‘Cabbage’ Category

* Dak Galbi

Posted on March 15th, 2014 by Linda. Filed under Cabbage, Chicken, Cooking Method, Course, Cuisine, Dessert, Korean, Rice Ovalettes, Shiso, Stir Fry.

Simply delicious comfort foods.  The rice ovalettes are chewy and adds a nice contrast to the succulent chicken.  Igor, one of my sous chef, made it in class today, we were making a huge batch, so he cooked the chicken separately, then the onions and cabbage, then finally brought them all together in one big pot.

Chef tip: The rice cakes harden when cold.  A little heat will bring it back to life.

4 cloves garlic, minced
1 Tablespoon ginger juice
1/3 – 1/2 cup gojujang
1/4 cup light soy sauce
1/4 cup kochukaru (Korean red pepper, coarsely ground)
2 Tablespoons sesame oil
1/4 cup sake
2 Tablespoons sugar
2 Tablespoons curry powder
1/2 teaspoon black pepper, ground

2 lb chicken thigh, b/s, cut into cubes
1 lb Korean rice cake ovalettes, fresh
1/2  head cabbage, cut into bite size
15 Shiso leaves, chiffonade thick
1 yellow onion, sliced
1 sweet potato, parboiled, sliced into bite size wedges
2 Tablespoons rice bran oil
1/2 cup water

Shiso leaves, chiffonade
Sesame seeds, toasted

Make the marinade: In a large bowl, whisk together all marinade ingredients — garlic, ginger, gojujang, soy sauce, kochukaru, sesame oil, sake, sugar, curry powder and pepper.   Reserve half the marinade.

Heat a cast iron pan till hot.  Add oil, then add chicken to brown.  Add onions, and sauté till fragrant.  Then add cabbage, and half the shiso leaves.  Nextm drizzle on reserved sauce and add rice ovalettes.  Saute for 3 minutes.  Drizzle on water, add sweet potatoes cover and steam 3 minutes.  Remove cover and continue to cook until potatoes are tender, sauce has been absorbed and chicken begins to caramelized.  Gently toss the mixture to prevent potatoes from breaking up.

Sprinkle with sesame seeds and garnish with more shiso leaves. Serve hot.

Serves: 6

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* Acar

Posted on July 21st, 2011 by Linda. Filed under Cabbage, Carrots, Cauliflower, Chili Peppers, Cucumber, Eggplant, Entree, Malaysian, Nyonya, Salads, Sides, Stir Fry, Vegan, Vegetarian.


Ah Ma, my father’s mother, made the most delicious acar.  She learned from her nyonya mother-in-law, Ah Chor, the lady we thought looked like the little old lady in the 1960’s sitcom, Beverly Hillbillies, in a kebaya!  Ah Ma’s acar is so well pickled, it could have lasted for months if we didn’t devour it all in a week!  Her trick was to wring the blanched vegetables real dry.  I never really appreciated the nyonya heritage in my dad’s family until much later when I got interested in cooking and realized that my grandmother was probably one of the best nyonya cooks around.  Since then, it’s been an endless effort to recreate many of her recipes from the memory of taste.  This is one of them.

Chef’s tip: Use a salad spinner to remove as much water as possible from the blanched vegetables.  Pack acar tightly in a glass jar and keep refrigerated.  Like kimchi, it will keep for several weeks.

Spice Paste:
10 dried long Asian chilies, rehydrated in water or fresh Fresno chilies, seeded
2 stalks lemongrass, sliced thinly
2 slices galangal
1 piece fresh turmeric, about 1 Tablespoon, sliced
8 shallots
3 cloves garlic
1 Tablespoon roasted belachan
4 candlenuts

2 carrots peeled
¼ head cauliflower
1 Japanese Eggplant
½ small savoy cabbage
12 Chinese long yard beans
1 English Cucumber, seeded

½ cup canola oil
1 cup white vinegar
½ cup of sugar
1 Tablespoon kosher salt

1 cup roasted peanuts, crushed
1/4 cup sesame seeds, toasted

1. In a food processor or blender, grind chilies, lemongrass and galangal till fine. Add remaining spice paste ingredients and process till smooth. Add a little water if needed. Set aside.
2. Cut all vegetables into 1 inch juliennes. Cut cauliflower into small florets.
3. Blanch vegetables. Blanched carrots, cauliflower and eggplant till tender, about 3 minutes, and cabbage and long beans two minutes. Spin and squeeze vegetables very dry. Add in cucumber.
4. Heat oil on medium high. Fry spice paste till fragrant, red and oil has separated, about 7-10 minutes. Add vinegar, sugar and salt. Fry till fragrant about 10 minutes. Taste for seasoning. Remove from heat.
5. Mix in vegetables and toss to mix. Add peanuts and sesame seeds and mix to combine.  Let it sit for at last 30 mins for flavors to come together.  Can be prepared in advance.  Serve room temperature or chilled.

Serves: 6

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* Cabbage Masak Lemak

Posted on September 16th, 2008 by Linda. Filed under Cabbage, Cuisine, Dried Shrimp, Malaysian, Sides.

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.

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

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

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