Tuesday, September 18, 2007

Steamed napa cabbage

Steamed napa cabbage
Ingredients: 1 napa cabbage - blanched in boiling water for less than 1 min, remove water and set aside; dried scallops(option); Canadian bacon (can be substituted with 2 slices of deli ham cut into strips); oyster sauce to taste; water or chicken broth

1. Heat 1tsp of oil in pan, lightly fry the bacon/ham; add water/chicken broth and some oyster sauce. Let the broth or gravy base simmer for 1 min.
2. Pour the broth onto the blanched napa cabbage and steam the entire dish for 15-mins or more, till the leaves soften
(Notes: Other uses of Canadian bacon - I made a bacon tower!)

Do not underestimate this simple way of cooking - it can be so flavor-packed

The sweetness of cabbage and the savory broth concocted from dried scallops, bacon, and oyster sauce, all became one tasty entity

You might find a similar dish - steamed napa cabbage in some Shanghai cuisine. They do it a bit differently though. Sometimes you find only heaps of napa cabbage, steamed with some "magic" (I don't know the secret, and don't know if it's MSG) broth that makes the dish so tasty. Whatever, with some oyster sauce and good-quality chicken broth, you can make magic too! :)

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