Braised long white cabbage w/ golden mushroom

Weather has been really bad, with the dry spell and the haze coming back.  Hitting out for dinner is not exciting at all (imagine the intense heat?). That leaves me with another adventure in my kitchen. :)

So, my mum has been telling me since young that white cabbage is considered a cooling vegetable and ladies shouldn't consume too much. Well, with the heat, guess it's perfectly justifiable to be eating this. Hahaha!

Ingredients: 

- half long white cabbage

- golden mushroom 

- ikan bilis (soak, wash and dry)

- boiling water

Steps:

1. Heat 2 tbsp of oil and when hot, toss in the ikan bilis to fry till crispy. 

2. Pour in boiling water and let the broth simmer for 5 mins. Sieve and throw the ikan bilis and after that. 

3. Gently place in the whole cabbage in the broth.  If your cabbage is too long for your wok (just like mine), you can cut the cabbage into half. Retain the same arrangement. Put on the lid. Let it simmer for 5-8mins or till cabbage soften. 

4. Dish out the cabbage into a plate. taking care to retain the shape of the cabbage. 

5. Using the remaining broth, add in golden mushroom and let it boil. 

6. Add a dash of pepper and salt and half a cap of Shaoxing wine. Stir well. 

7. Using a tong or chopstick, pick up the golden mushrooms and lay them around the cabbage. Once arranged nicely, pour the broth over the cabbage and golden mushrooms. Add chopped spring onions to garnish and you are ready to serve 

Have a cooling dinner!  

Happy mum