Sunday, May 21, 2017

Scrambled Eggs, Cabbage & Peas

Scrambled Eggs, Cabbage & Peas
Here's another dish that places Mum's presence front & center in my consciousness. I remember having this with hot rice in Rangoon and more frequently in Darjeeling. It's really simple to make with just a few ingredients and is so delicious! It goes well with rice or tortillas.

1/2 a head of cabbage, minced
4 eggs, beaten
1/2 stick of butter + 2 Tbsp. vegetable oil
2 large onions, minced
6-8 cloves of garlic, minced
2-3 green chilies, minced
2 tsp. ground black pepper
1/2 tsp. Ajinomoto (optional)
1 Tbsp. fish sauce (optional)
salt to taste

  1. Heat oil plus half the butter in a skillet over medium heat and stir-fry the onions and garlic, until translucent.
  2. Add cabbage, green chilies and black pepper and stir-fry until cabbage is almost cooked.
  3. Make a well in the center of the cabbage and melt remaining butter.
  4. Pour beaten eggs over butter and allow to set for a minute.
  5. Scramble the eggs and incorporate cabbage into the scrambled eggs.
  6. Sprinkle Ajinomoto and fish sauce over cabbage, adjust salt to taste and stir well.
  7. Add peas and cover for 5 minutes before transferring to serving dish.
Serve with hot rice or tortillas.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.