Ingredients
- Half wombok cabbage
- 4 radishes
- Half a carrot
- A bunch of chives
- 2 spring onion
- 1 white onion
- 6 pieces garlic crushed
- 1 tablespoon grated ginger
- 3 tablespoons chilli powder
- 1.5 cups sugar
- 1 tablespoon chilli flakes
- 1/2 cup rice flour
- 4 tablespoons Squid Brand FISH SAUCE
- Salt
Method
- Roughly chop cabbage, salt it in layers and flatten between two plates with heavy object on top , to squeeze and drain out moisture. After half an hour drain, turn it over and repeat for half an hour.
- Meanwhile chop radish, carrot, chives, onion into thin strips and place in a bowl. In a food processor add chill powder, chilli flakes, garlic, ginger and fish sauce. Process until you have a smooth paste.
- In a small pan heat up a splash of water and stir in rice flour, add more water until you have a gooey but still runny paste and all lumps are melted.
- Combine rice flour mixture with smooth chilli mixture into bowl with carrots etc. Squeeze excess liquid from cabbage. Add cabbage to mixture and mix well. Add more fish sauce to taste. Refrigerate overnight and enjoy as a side dish to grilled chicken or fish and white rice.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
