Cabbage – Hokkien Style Recipe

Published on April 11, 2014 | By |
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    • Cook Time
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This is a Hokkien version of cooking cabbage.  It has more varieties compared to the way Hainanese cook their cabbage.

Chef tips:
For cabbage, don’t use knife to cut to vegetable. Cabbage taste better if you use hand to break the vegetable.

Recipe contributed by:

Mdm Teo C.L.
Telok Kurau

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Ingredients

  • 3 tablespoon oil
  • 1 small sliced onion
  • 25g dried prawns
  • 30g dried mushrooms
  • 40g dried lily flower
  • 680g cabbage
  • 12g black fungus
  • 1 stalk carrot
  • 12g red dates
  • 45g dried bean curd (sweet)
  • 500ml water
  • 12g bean stick
  • 1 bunch of vermicelli
  • 4g Knor chicken cube
  • 1 tablespoon soy sauce
  • 1 teaspoon corn flour + 4 teaspoon water

Instructions

  • 1. Soak and squeeze dry dried lily flowers and then tied a knot. See picture.
  • 2. Rinse and soak bean stick, dried bean curd, dried mushrooms (cut away the stems), black fungus and red dates (keep the water).
  • 3. Rinse and squeeze dry dried shrimps.
  • 4. Use medium fire to stir fry onion and dried prawns for a few seconds.
  • 5. Add mushrooms and dried lily flower. Stir fry for a few seconds.
  • 6. Add in cabbage and stir fry for a few seconds.
  • 7. Continue to put in black fungus and have a quick stir.
  • 8. Add carrot and red dates (include the soak red dates water).
  • 9. Cover the wok to let it simmer for 5 minutes.
  • 10. Put in bean curd and pour water. Stir fry it and let it simmer for 5 minutes.
  • 11. Add in bean stick. Stir fry evenly, lower the fire and continue to simmer for another 5 minutes.
  • 12. Add in vermicelli, chicken cube and soya sauce and corn flour mixture. Stir fry for half a minute.
  • 13. Serve.
Cabbage---Hokkien-style1-SlideCabbage---Hokkien-style2-SlideCabbage---Hokkien-style3-SlideCabbage---Hokkien-style-Slide

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