If you are a frequent visitor to the indian banana leaf restaurant, you may be familiar with this veggie dish. It is often served as a side dish alongside with some other veggies like stir fried beansprouts, sauteed chopped spinach to name a few. Its bright yellow colour of the dish comes from the turmeric powder, though hardly detectable so i guess its purpose is more for colour. I cant really recall if the dish comes with dried anchovies or ikan bilis but to me it is a good addition. We can add more water and cook a little longer if we want the cabbage to be a little more softer or if we want it to be more crunchier, we just put less water. To me, i really enjoy eating this veggie dish, cabbage is sweet, a lovely vibrant dish and great for accompanying some curry dishes.
Recipe ( from Yum Yum Magazine April/May 2012 Issue ) sightly changed
Handful of dried anchovies ( ikan bilis ), washed and drained
300gm cabbage, shredded
1/2 tsp turmeric powder
1/2 tbsp mustard seeds
2 pips garlic, chopped
1 onion, chopped
3 dried chillis, cut into 1 cm length
1 green chilli, shredded
1-2 sprigs curry leaves
Salt to taste
Heat up oil, add dried anchovies/ikan bilis and fry until lightly brown. Remove and set aside.
In the same wok, stir fry mustard seeds, chopped garlic and diced onion until aromatic. Add the dried chillies, green chilli and curry leaves and stir well.
Put in the shredded cabbage, a little water and stir fry until well mixed. Add in the turmeric powder. Lastly, add in the fried ikan bilis and salt to taste. Dish up and serve.
I am submitting this post to Asian Food Fest ( Indian Subcontinent ) hosted by Chef And Sommelier
Also linking this post to Cook Your Books #12 hosted by Kitchen Flavours