He’s so fine…

I think many of you would know this song…

It was a hit for ex-Beatle, the late George Harrison but unfortunately, he was sued because somebody claimed that it was a rip-off from this old song – He’s so fine…and poor George lost the case.

Anyway, moving away from the song, this post is actually going to be about how I cook cabbage. I think I posted a photo of it long ago – back in those days when I was still using my handphone to take pictures for my blog and on that particular day in question, I had some friends over for lunch and I served a dish of stir-fried cabbage. They were surprised that I had cut the cabbage until  it was so fine…

Stir-fried cabbage 1

True enough, I always see cabbage at the economical fast food places and even at my regular Malay food stall at Bandong and it is always cooked sliced in huge chunks. I would never buy those as I have been eating it my way ever since young and besides, as far as the taste is concerned, their cabbage isn’t nice…or at least, to me.

To cook it, I would need a lot of finely-chopped garlic and eggs, beaten…

Stir-fried cabbage 2

The thinly-sliced chillies are optional – mainly for the purpose of adding colour to the dish.

Heat up the wok, put in a bit of oil and fry the garlic till it turns golden brown. Then, throw in the chillies and the cabbage and add salt and msg according to taste. You may substitute these with chicken stock granules or use fish gravy instead of the salt.

Pour in the egg and mixed it with the cabbage. Once the egg is cooked and the cabbage has softened (usually by then, a bit of sauce would have appeared), turn off the heat and serve the dish hot…

Stir-fried cabbage 3

You may use prawns or ikan bilis (dried anchovies) or even Chinese sausage or thinly sliced bak kua (barbecued meat) to further enhance the taste but it is nice enough as it is.

My friends who came to lunch that day loved it and finished the whole plate…