Friday, January 21, 2011

Jade: Bitemycabbage

I always finish my rice... I try to, anyway. I grew up with my mum telling me: if you leave any rice on in your bowl, you'll end up marrying a pockmarked man. It made me giggle..but deep down, there was always a nagging fear that she might be right. I remember looking at my dad at the dinner table... I used to sneak a sidelong glance at my mother's rice bowl everytime he got a new pimple...and this fear of mine would grow a little bit more. So I made sure I scraped up every last grain of rice..although it did worry me on a few occasions how the bits of meat and fish I chose to leave behind instead would manifest on my future husband's face. And then I got a boyfriend...and another...none of whom, sadly, were blessed with particularly good complexions and realized actually..all my efforts to clear my plate throughout the years hadn't made the blindest bit of difference.

Braised napa cabbage~ perfect with hot, steamed rice

2 cloves garlic, minced
1 bacon rasher
1 spring onion, thinly sliced
some woodear fungus, soaked n sliced
mushrooms, sliced
napa cabbage, roughly torn
splash of shaoxing wine
oyster sauce
chicken stock

1. Heat up some oil and sautee garlic
2. Add the chopped up bacon, and let it brown and crisp up
3. Add the mushrooms and cabbage, give it all a quick stir
4. Add the oyster sauce, wine and much you add depends on how much liquid you want
5. Slap a lid on, and leave it to braise on low heat for about half an hour
6. Serve with rice...I would finish the rice...just in case ;)

1 comment: