Wednesday, February 22, 2012

Kubis Masak Lemak

On a previous show, I gave a recipe for a cabbage soup that I found online.  Instead of repeating it here, I want to give this recipe from the book, Southeast Asian Food by Rosemary Brissenden.   I have altered a few ingredients and made a couple of changes.  I hope you will try this.
A few notes about some things.....
Coconut cream:
This is not a pie filling!  rsrs  If you cannot find this, (it should be available in southeast or asian markets) then leave two cans of regular coconut milk to sit undisturbed and open them and skim off the thick part on the top which should be enough for this recipe.
Just a note about reheating:
I think that overcooking shrimp is a sin.  Mortal or venial, sin is sin to me and turning something sweet, toothsome and tasty into something tough and bland is a sure one-way ticket to hell.
The best thing to do is reheat it in a saucepan on no more than medium just until heated through.  You want to avoid cooking the shrimp any more than they are or you will compromise the dish.
Another note....this one about the shrimp paste:
This recipe calls for the shrimp paste to be roasted which brings out another level of flavor that would otherwise be lost.
The way in which to do this is: Place the shrimp paste in a parcel of aluminum foil and put it in a dry pan over medium high heat.  Leave it in the pan for a few minutes.  Then remove and let cool.
Kubis Masak Lemak

2 cups thin coconut milk (1 cup regular coconut milk diluted with one cup of water)
1 pound of cabbage, shredded
1/2 pound medium shrimp, peeled and deveined
1 cup coconut cream (see note above)
Spice Paste
3 Thai chilis (or 2 serranos)
1/2 teaspoon shrimp paste, roasted (see note above)
2-inch piece of tumeric root, peeled and coarsely chopped or a pinch of ground tumeric
1 clove garlic
4 shallots, sliced

Grind the spice paste ingredients into a paste.  Combine the thin coconut milk and the spice paste in a saucepan, stir well and bring to a boil.  Add the cabbage and cook until it is tender.  Add the shrimp and simmer until just done and then add thick coconut milk and let it just heat up taking care not to cook the shrimp any more.  I like to eat this just served over jasmine rice or you can serve this with grilled fish.

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