Recipe: Cabbage Stir-Fry, Indian Style

Despite what I read in history books on Malaysia, I believe that by far and large, the Malaysian society we see today is a reflection of our shared history of immigration. Simply saying, "we were here first, relative to others," overlooks the fact that despite the challenges we face today as a nation, we were once bonded by a common identity. Our forefathers left the shores of India, Indonesia, and China in search of a better life, fell in love with the Malayan culture, life and landscape, and made it their home. It is a thread that we have chosen not to acknowledge, for far too long. As a result of this history, Malaysian food is a wonderful mesh of flavours, textures and colours, adapted from our forefather's land of origin. It is impossible, almost, to define what Chinese cuisine means to Malaysians, for example. We have adapted Hakka, Teochew, Hokien, and Cantonese dishes, among others, to suit the ingredients readily available in Malaysia. Likewise, "Indian cuisine" in Malaysia traces its origins to many parts of India, although predominantly the South. That's why it perplexes me that the Malaysian tourism Minister had the audacity to claim recently that certain dishes such as chilly crab, nasi lemak and laksa were ours, and not to be confused with "Singaporean." Sorry, YB, but we are the same people, and I for one, do not believe in denying our shared history. 

Banana leaf rice is a popular lunchtime treat in Malaysia. It consists of plain white rice and an assortment of three or four vegetable dishes, plus a meat dish and gravy of your choice and topped with pickles and pappadum. A cabbage stir-fry is one of the most popular offerings. I've made this on many occasions and adjusted the recipe along the way. It goes well with most Indian dishes.

Ingredients:

Half a head of medium sized cabbage, shredded

1 carrot, shredded

2 medium sized red onions, chopped

2 cloves garlic, minced

2 stalks curry leaves

2 dried chillies, cut into halves

1 tsp urad dhall

1 tsp mustard seeds

3/4 tsp turmeric powder

1 tsp salt or to taste

Grind together (A)

1/4 cup grated coconut

1 tsp cumin seeds

2 green chillies, minced

Heat 2 tsbps oil on medium-high in a wok. Add curry leaves, urad dhall, dried chillies and mustard seeds and fry. Add onions and garlic and fry till wilted. Add the cabbage, stir around till slightly wilted and then add carrots. Pour in 1/2 cup of water, add turmeric and salt to taste. Lower heat and simmer, covered for 5-10 minutes or until cabbage is soft.

Add in A stir well to combine. Simmer on low for 3-5 minutes (there should be very little liquid).

Serve hot.