Do you find that you often don’t have enough hours in the day to do what you need to do? I don’t even have children yet and I’m already suffering the ‘I need 25 hour days’ syndrome. Work and wedding planning along with other errands keeps me so busy I’m struggling to find time for the blog. In fact, I’m lying. I use most of my day working on my blog because I enjoy it and I’m neglecting all my other responsibilities…I know that’s not right! If you haven’t noticed, I’ve started blogging everyday and it’s quite difficult, not sure how many bloggers out there do it – perhaps not with a full time job?
Anyway, when it gets busy we often don’t have much time to cook so a simple and fast meal is ideal, especially when we eat so late. This recipe is one of the simplest dishes you can cook and it’s healthy (if you don’t use the bacon that is :P).
I was making this quite late in the night and forgot to put the bacon into the first ingredient photo, but you know it’s there. Bacon makes everything taste better but is not part of the classic recipe so is not necessary.
You should be able to find dried shrimp skin in Asian grocery stores. They are different to the regular larger dried shrimp which are actually dried whole shrimp or prawns. These are small, crispy and looks like they don’t have any flesh. If you can’t find these, using regular dried shrimp is fine too.
Question time: Do you own a blog? How many hours do you normally spend on it a day?
- 250g cabbage (or about 1/4 head)
- 1.5 tbsp dried shrimp skin
- 1 piece rindless shortcut bacon
- 1 clove garlic
- 1 slice of ginger
- Chopped spring onions as garnish
- 1 tbsp oyster sauce
- Salt to taste
- Roughly tear the cabbage into small pieces, wash thoroughly
- Rinse dried shrimp skin in warm water, drain and pat dry
- Chop the garlic and ginger finely and dice bacon
- Heat a wok or large pan with some vegetable oil
- Cook the shrimp skin, garlic, ginger and bacon until aromatic but not brown
- Add in cabbage and cook while tossing for a few minutes or until soft
- Add in 1/4 cup of hot water (you will hear the sizzle) and immediate put a lid over the pan, cook for further 3 minutes or until cabbage is cooked through
- Season with oyster sauce and salt, mix thoroughly and turn the heat off
- Transfer to a plate, garnish with spring onions and serve hot with rice
- You can add chopped dried chilli or fresh chilli to the dish to your liking to give it some kick.
- This dish can also work with Chinese cabbage or bok choy.