Complete your menu with this tasty cabbage-tofu vegetable combo. With a generous amount of coconut milk, this rich dish pairs well with just about any Malay lauk. Ready in just a matter of mins, it’s so simple to make and of course so sedap!
|350g Cabbage (roughly cut)|
|2 pcs Firm Tofu (cubed)|
|30g Anchovies (Ikan bilis)|
|½ Big Red Onion (sliced)|
|3 cloves Garlic (sliced)|
|2 Red Chillies (sliced)|
|1 Carrot (sliced)|
|400ml Coconut Milk|
|½ tsp Salt|
|½ tsp Sugar|
- In a wok heat up some oil and fry the anchovies for 2 mins, then add the onions, garlic, chillies and stir well and cook 2 mins.
- Then add in the carrot and water and allow to cook for another 5 mins.
- Add in the cabbage, tofu and coconut milk and cook for another 3 mins.
- Add the salt and sugar (adjust to your taste) and stir well again, then serve.