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…

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

33 thoughts on “He’s so fine…”

  1. Good morning STP! Yes, cabbage served while hot is really sweet and nice… as for me, I put dried prawns and lately, I also put an egg into the dish as gravy… my girl likes the egg gravy, that day i cook cauliflower with egg 🙂

    I never buy cauliflower here – rather bland, tasteless…unlike what I had in the UK. Just boil and the fragrance would fill the whole house. Nice to eat it just like that even. Yup…my missus would fry with dried prawns sometimes – also nice.

  2. I sliced my cabbage thinly too! But I would fry the egg into omelette so there is an extra dish! Haha!

    You do? Clever you…two dishes instead of one. 😉

  3. oh perfect for tacos too

    I bet it is. Here, I’ve eaten this with pai tee cups – something like tacos…and they tasted great! Would be nice to wrap with po piah (spring roll) skin and fry too…

  4. I have never cut my cabbage that way! My mum told me if you cut the cabbage, it got the smell of the knife. So, I just tear cabbages into pieces:) Now, thinking back, how strange of my mum to feel that way? Is it true? That reminded me of this story to share with you and your “fans” here –

    One day, a curious teenage daughter asked her mother, “Mommy why do you always cut off a third of the loaf of bread before baking it?” “Because that’s what you’re supposed to do,” responded the mom.

    “I just don’t understand why you can’t bake the whole thing,” said the young girl. “Well my mother is the one who taught me this. I’ll just call and ask her to settle this once and for all,” said mom.

    Ring. Ring. “Hello,” says a voice on the other end. “Hi mom. It’s me, your daughter. I just wanted to know why you’re supposed to cut off a third of a loaf before baking it.” “Oh no sweetie,” her mother chimes. “You’re not supposed to. I just always did that because our oven was too small and I couldn’t fit the whole loaf. I wish I didn’t have to waste all that bread.”

    LOL!!! I dunno about the smell of the knife in the cabbage though…but it would not look nice if we tear the cabbage. I can only detect the nice sweetness of the veg when I eat it. I only heard or read somewhere that we should not soak veg in water for a long time…

    1. Ya, actually I used to cut my cabbage until I was also told me it is tastier if you tear them to pcs instead,and since then I did that….bought organic cabbage the other day at the local market,$1 only for half n definitely sweeter n softer, very nice, just fried with garlic n oyster sauce. …by the way someone once thought that song is praising Christ but instead it is actually about Hari Krishnas!

      I guess it depends on which religion you are – same also, only 1 God. I don’t like fried cabbage in big chunks so I don’t think I can tear it to fry. Only when I cook soup, I guess…so now I will not use a knife to cut, just tear. Follow the leader! 😉

  5. My MIL usually cooks cabbage too, with dried shrimps. Recently, she is in love with those small dried shrimps from Sabah that we bought during our recent trip to Kuching.
    We prefer round cabbage (Beijing cabbage) to flat cabbage because it is sweeter and more crispy. How about you?

    You mean the bubuk – what they use to make belacan or cincaluk? We have those from Mukah, Bintulu…the coastal areas here. If you pound them, it will be the same as dried prawns but they’re a whole lot cheaper. They’re seasonal though – right now a lot but at other times in the year, they may not be so easy to get.

    1. I don’t think it was bubuk. The ones we bought was like dried prawns but were smaller and not as orangey as normal dried prawns. Normal dried prawns cost around RM40/kg but those smaller ones were RM60/kg.

      They’re more expensive? RM60? Gosh!!! Here, we have the BIG straight ones (the so-called Rajang haybee) and they’re RM60-70 a kg, depending on the season. I wouldn’t want to buy any small ones at that price. I think they’re just dried prawns – we probably would have bought the same in Sabah but I’m pretty sure they’re not that expensive…but then again, we have not been to KK for a long time. Prices of everything have gone up over the years… 😦

  6. This is nice, if add tang hoon in it ,lagi best., dont say i am crazy, i tried it myself and liked it so much………….

    hey you got good way to cook nice onion soup or not? share with me lah, i want to surprise my boys with it….

    I’ve eaten that before – cabbage with glass noodles and they also have those knotted kim chiam (golden needles). I think they have that at Teochew porridge shops – not really a fan. Onion soup? You mean French onion soup? Nope…I dunno how to cook that, the reason being I’ve tried it before and I did not like it. 😦

  7. Yes!…love cabbage and would prefer it thinly sliced and not in big chunks.

    So far, never try cooking cabbage with egg. Normally, I would just stir fry with garlic, dried prawns/fresh prawns and capsicum (pepper) instead of normal chilli.

    For a change, I will give if a try soon!..

    Ya, it’s nice this way. You can taste the sweetness of the cabbage…not overpowered by the dried prawns. Nice with Chinese sausage(lap chiang) or very thinly sliced strips of bak kua (barbecued pork) too.

  8. I sliced my cabbage thinly and fine too… Normally just stir fried with garlic.. My mum just cooked it yesterday.. Don’t like to fry it with eggs..

    Oh? Will give it extra flavour… Frying with garlic only, I may do that with veg that has stronger flavours.

  9. Ya!…hor…chinese sausage has always been my favourite…and it never come across my mind to add it when I cook cabbage..but…when I cooked bitter gourd I would always do so. Me already “chiak lau tong gong”…haha… Give me another good idea!…Thanks!..

    Yes, nice with bitter gourd too. Bitter gourd with salted egg? Very nice! LOL!!!

  10. Ohhh. my kids sure love this dish, they like cabbage and salad a lot! ok, exclude the chillies, they can’t really take hot stuff, especially Juan Juan!

    These days the chillies huge!!! But not hot at all…and no chilli fragrance. Add just for the colour, looks nicer.

  11. I heard my mom said before. Dont eat too much chinese cabbage. Fung Sap.

    Chinese cabbage is the long one – we call it pek chai… This is the round one – the one they use to make coleslaw.

  12. Sexy looking cabbages! wow… didnt know u had a talent. figures, from all those awesome food you ate and talked about. *LIKE*

    Sexy? How? I wonder… LOL!!! 😀 No talent lah – I only can cook simple recipes – everybody can do it! 😉

  13. I don’t really like cabbage because they are “Windy” o. 😀

    Oh? So it makes you fart all the time? That’s good – buang angin! 😉

  14. oh, this is something new to me, normally i only have cabbage (shredded) that is fried with dried shrimps only…

    Can try it this way. I prefer it like this…without the strong smell of the dried prawns.

  15. I only cut my cabbage this way when i do coleslaw.

    If i fried it, i just “tear” the cabbage, hahahhahah taste better. Usually we will add some red carrot and fried with garlic and add some soya sauce, that’s it. Yum yum

    Cabbage fried with egg? First time i see it.

    You can try it this way – it’s very nice. I see that your style is the same as what I find at the economical fast food restaurants – I don’t think I like it that way.

  16. Oh ya!…you told me abt cooking bittergourd with salted and ask me to hop into Elin’s blog to see her receipe whereby she uses 3 types of eggs to cook bittergourd.

    Already try out this dish…very nice…like it!…

    Elin’s a real pro… Her cooking will put all those professional chefs too shame. All look so nice. At a restaurant that I used to go to quite often here, they fry bitter gourd with salted egg…and bayam with the three types of eggs – also very nice. 🙂

  17. cabbage with eggs – never tried that before. Usually MIL will fry cabbage with glass noodles.

    I wonder what dialect that is – probably Teochew since I often see that at Teochew porridge places. It’s nice like this…with egg. Like frying french beans, sliced very thinly also…

  18. that is my way of cooking.lol. same la v cikgi. heehe
    n its very yummy
    this morning try to comment but cnt leh?WEIRD!
    oh sometimes i add minced meat or the leftover meat.

    Yup, wordpress was down this morning till around 9 or so, I think. I also could not reply to comments on the previous post. Adding meat will further enhance the flavour, I’m sure. 😉

  19. Ohhhh… cabbage… cabbage is frugal food, can buy em at a cheap price, and can have loads of em. I dun cut em thinly like this and fry them with eggs, though… I just fry em with garlic or some soya sauce…or if there’s some dried shrimps, I’ll fry em with dried shrimps. Cabbages are very versatile too…can cook em with almost anything and would never go wrong.

    Yup…I bought one – RM2…and that is half of it, so it’s only RM1.00. Cheap and nice…

  20. Lovely! I’m one of those who don’t cut cabbage THAT fine and I always thought it takes way too long to soften!! Ah but now I see the trick! I will try to cut it finer and add in that beaten egg 🙂

    I don’t like it too soft though – still nice and crunchy, not overcooked.

  21. sometimes i wish you were my neighbor bro.. i could hang out at your place everyday! And have good food too.

    Come, come! Move in next door to me… LOL!!!

  22. Almost midnight and I can’t seem to sleep…so do some blog reading…
    Hhmm, I ususally see cabbage sliced so thinly when making coleslaw and those that they used for making Ramly burger at the warong. I usually cook cabbage, roughly tear (or chop, if hardworking)and stir fry with garlic and shrimp. Must try out this style. Thanks for sharing. 🙂

    Looks like that’s the general trend – to tear and fry with dried shrimps. My missus cook it that way sometimes…but I think I prefer it this way – probably because this is how I have always eaten it ever since the time when I was growing up, I wouldn’t know…

  23. it looks yummy! 🙂 i would like to experiment this weekend on scrambled egg with chilies 🙂

    Go ahead. Hope you like it. Remember, it’s Foochow – rather bland but you can savour the sweetness of the veg. Not strong or spicy like Malay or Thai food…or other cuisines.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: