Thursday, May 04, 2006

Bắp Cải Luộc

Boiled Cabbage with Egg york Sauce

1 small cabbage
2 hard boiled eggs
3 T fish sauce
1 T cabbage stock (optional)
1/2 T lime juice
Sugar, red hot chili pepper (or mustard) to taste

In a medium stock pot, fill with water + 1/2 t salt and bring to boil over high heat.

Remove core and any discolored outer leaves, cut cabbage head into 4 wedges. Add cabbage wedges into the boiling water and cook until nice and soft (5 minutes). Drain throroughly.

Egg York Sauce:
In a bowl, put 2 cooked egg yorks (or 2 whole hard boiled eggs if preferred) + fish sauce + cabbage stock (from boiling cabbage), mix well. Add 1/2 T lime juice + sugar + mustard or chopped hot chili pepper, mix again.

Cabbage retains liquid and is likely to thin sauce so don't worry if the dipping sauce seems pasty and salty.


Electron said...

Nice Blog:)

Anonymous said...

Hanh- way to go! Doug is as impressed as I am by your blog, your photos and your ant eggs! You are one creative young lady!


kiki said...

electron: Thanks :)

I'm flattered ! heeheh
BTW, Do you know that Marilyn had tried grasshopper chocolate before ?