Asian Slow Cooked Cabbage

This dish has been my favourite of all time and I am not sure that this is a Chinese or Thai dish. So, let’s call it an Asian dish. It’s very simple to make. I learned how to make this dish from my father because I like it so much and sometimes I feel like having it every week. I start by wedging the cabbage then cleaning and draining all the water out. Let it sit aside. I used a medium to large pot (depending on the size of cabbage). I let the pork ribs lay on the bottom and then I minced garlic ( roughly 2-3 cloves), and added freshly grounded black pepper. Add the cabbage that sits on the side on top of everything. The last part is mushroom soy sauce. Put the lid on with the low heat. Let it cook with the lid on for 60 – 90 minutes (varies by the amount of cabbage and pork ribs). After 45 minutes, the juice will start to come out and the cabbage will reduce down to half size. Don’t leave the heat on too long because the juice will dry out and make everything burn. Serve it over rice and it’s great for any meal.

Thai Spring Rolls

Since I have lived in New York (for a half of a decade now) and have worked for a while in a Thai restaurant, I noticed that spring rolls are a very popular request. I would like to thank the lovely chef (Tukky) who shared her great recipe with me. Cabbage, carrot and bean threads are the basic ingredients of vegetarian spring rolls. First, I shred cabbage and carrots and mix in bean threads that were already soaking in cold water. Then I stir-fried them together with salt, pepper and a little bit of mushroom soy sauce (for fragrance). After that, I spread the filling on a baking sheet and let it cool completely. For the wrapper, I use wonton wrap, but you can use spring roll wrap or rice paper. Finally, I fry them in medium hot oil and keep rotating them for a crispy and golden brown colour.

Spring rolls are usually served with plum sauce, so I try to stay true to tradition, even though my husband likes to add some hot sauce to it. It’s very simple and easy. Simple syrup, one preserved plum (Plum itself is already salty) and a splash of white vinegar boiled together. Break up the plum in the boiling syrup and let it reduce down to half. Let it cool and take the pits and skin out. There you have it!