355g cabbage (discard the tough core and cut into bite-sized pieces)
½ carrot (cut into flower design)
2 shallots (peeled and sliced)
2 cloves garlic (peeled and sliced)
1 red chilli (deseeded and cut into wedges)
1 pc bean curd (diced)
15g dried anchovies (coarsely ground)
1 cup thin coconut milk (1/4 cup thick coconut milk mixed with ¾ cup water)
½ cup thick coconut milk
½ tsp salt
½ tsp sugar
- Heat up thin coconut milk on low heat in a non-stick skillet.
- Add in coarsely ground anchovies, shallots, garlic, bean curd and carrot. Follow by cabbage and red chilli and continue to simmer until the cabbage turn soft.
- Add in thick coconut milk and bring to a boil.
- Season with salt and sugar. Dish out and serve.