Saturday, 5 October 2013

Jossy's Burmese Spicy Cabbage

This wasn't hugely spicy so I'm not sure where it gets it's name from, but it was fairly tasty and really easy to make.

Jossy's Burmese Spicy Cabbage (from Leon Book 2)
(Serves 4)

400g green cabbage
2.5cm piece ginger, sliced thinly
3 clove garlic, sliced thinly
1 level tsp turmeric
juice 1/2 lemon
1 tbsp fish sauce
2 tbsp peanut oil
large handful coriander, chopped

Slice the cabbage as thinly as possible.

Pour 100ml of hot water into a measuring jug, add the turmeric and stir until smooth then add the lemon juice and fish sauce.

Heat the oil in a frying pan over a medium heat, then add the sliced cabbage and stir for 1-2 mins until it just begins to soften.

Add the ginger and garlic and continue stirring for 2-3 mins.

Pour in the turmeric liquid. Stir over the heat for another min or two, throw in the coriander leaves just before serving.

Serve over rice or with grilled chicken.

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