My grandma used to cook this dish for my dad. She will cook this the night before and served as breakfast for my dad. This dish goes with teochew porridge. I tried to replicate it by remembering the taste . I added chilli flakes to it. Basically , this dish is cooked with lots of garlic and fermented bean paste. She used cabbage , but I used chinese cabbage ( wong ah pak ) I have left over from making kimchi, thus I used them for this dish. So flavorful as the flavors of garlic , mushrooms and bean paste has been absorbed into the leafy cabbage. This dish can be served with rice or porridge.
Braised Chinese Cabbage With Chinese Mushrooms - Teochew Style
1/2 chinese cabbage - soaked , rinsed and cut into 1/4 and drain dry
8 pieces of chinese mushroom - soaked till soft and cut off stem and squeeze dry
2 tbsp of vegetable oil
5 cloves garlic - crushed
2 heaped tbsp of fermented bean paste/ tau cheong
1 tsp of chilli flakes
1/2 cup water
* sea salt to taste
Heat up wok , add oil and when oil is hot, put in the garlic, fermented bean paste and chilli flakes, Saute till fragrant. Slowly add in the cabbage and mushrooms. Lower heat to medium low heat . Add water and cover with a lid. Simmer till the cabbage is soft and tender. * Add sea salt to taste. Dish up and serve with rice or porridge.
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