520g cabbage (discard the tough core and cut into strips)
½ carrot (cut into flower design)
1 red chilli (deseeded and cut into wedges)
2 cloves garlic (peeled and chopped)
1 big onion (peeled and sliced)
15g dried anchovies (rinsed and drained)
1 tbsp toasted belacan
2 tbsp cooking oil
¼ tsp salt
¼ tsp sugar
- Heat up a non-stick skillet with 2 tbsp of cooking oil, saute the dried anchovies until fragrant.
- Add in red chilli, chopped garlic and sliced onion, saute until fragrant.
- Add in toasted belacan, stir to combine.
- Add in cabbage, carrot and seasonings, constantly stir-frying until cabbage are tender crisp.
- Dish out and serve.