Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Wombok”

Easy Spicy Stir-fried Wombok

Wombok, or Chinese Cabbage, is a marvellous vegetable.  It is subtle and mild in noodle dishes or can be served fiery hot as part of a stir-fry.

Chinese Emporiums sell it for a song and it keeps really well in the crisper sealed in a snap lock bag.  This spicy colourful dish is delicious as a side dish or served with rice for a healthy meal.   Add some meat or chicken and you have a whole dinner ready to eat in minutes.  The coconut gives a lovely texture and flavour… The amounts shown will feed 4 people…

Spicy Stir Fried Wombok

Ingredients:

1 tablespoon vegetable oil

1 finely chopped red onion

1 clove garlic, crushed

1 teaspoon crushed ginger

1 chopped chilli (optional)

1/2 a wombok, sliced (about a quarter-inch thick slices)

1 teaspoon of powdered tumeric

1-2 tablespoons desiccated coconut

Method:

Heat frypan or wok, add 1 tablespoon oil

Fry onion, garlic, ginger and chilli for about 2 minutes

Toss in sliced wombok and sprinkle over 1 teaspoon turmeric

Stir-fry about 2-3 minutes more (the wombok will quickly collapse)

Then, just before serving, sprinkle over a tablespoon or two of desiccated coconut.

 

Bon Appetit!

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

Chinese Cabbage and Crunchy Noodle salad

This salad is delicious on a summers day and goes well with any BBQ food…

Ingredients:

½ wombok (chinese cabbage), finely shredded

1 large carrot, coarsely grated

1 red capsicum, seeded and finely sliced

½ cup sliced shallots

1 cup torn fresh coriander leaves

¾ cup unsalted roasted peanuts

100g packet Chang’s fried noodles

Dressing:

¼ cup lime juice

1/3 cup canola oil

2 teaspoons sesame oil

tablespoon of caster sugar (or to taste)

1 tablespoon finely grated fresh ginger

salt, to taste

Place all dressing ingredients in a screw-top jar and shake well. Set aside.

Place wombok, carrot, capsicum, shallots, coriander leaves and peanuts in a large bowl and stir to combine.

Just before serving, shake dressing and pour over salad. Mix well. Add fried noodles and stir to combine.

Serve immediately

Bon Appetit!

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