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Impress yourself with this easy 4-ingredient Thai dish

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If you’ve ever come home hungry to a refrigerator with only a door full of vegetables and condiments, it has to do with the emotional breakdown I recently experienced after my recent vacation. almost cried when he opened the refrigerator. Inside, there was a lone cabbage, rolling around like tumbleweed.

Garam Puri Pad Nam Publa (written as กะหล่ำปลีผัดนำ้ปลา in Thai) is basically a Thai dish of cabbage stir-fried with fish sauce and a heaping amount of garlic. It’s super quick to cook and honestly, it’s as easy to make as it looks. peel off the garlic paperUnlike many Thai dishes, which can list a dozen or more ingredients in a single recipe, this recipe calls for only four (one of which is cooking oil). You don’t have to be a good cook or even use a knife. It is also versatile. Make a bowl to eat alone on the porch at lunch, or as a side dish to impress your Thai father-in-law who comes to your multi-course Thanksgiving dinner.

Quick and easy to prepare

To make this delicious garlic dish, start by breaking down the cabbage leaves.For two servings, use about half a head of cabbage or about 3 cups of cut cabbage. To do this, strip off 7 or 8 leaves (don’t use the outermost or damaged leaves, they can be discarded) and cut off about 1/2 inch at the end of the thick stem. If the stem of the cabbage is thin, cut it horizontally into 2 cm wide pieces. If the ribs are thick, split the leaf in the middle of the rib and then cut across. Depending on the type of cabbage, you may not need to split the ribs. Chinese cabbage (Chinese cabbage) has tender ribs, while rounded green and white Chinese cabbage can be firm.

Once the cabbage is cut, prepare the garlic by crushing it well with the side of a knife or the palm of your hand. He has two roles in this method. Garlic paper comes off easily. And since it doesn’t need to be sliced ​​or minced, it’s already crushed and ready to put in the pan. Ready.

From here, the food goes by quickly. Set heat to medium and add 1 tablespoon canola oil (or neutral flavored oil). high smoke point). Without waiting for the oil to heat up, simply add the crushed garlic cloves and cook for a few minutes. Stir in the leaves and garlic and toss to ensure everything is evenly coated in oil. When the cabbage is almost tender but not completely tender, add the fish sauce and continue to mix for another minute. Turn off the heat and serve.

The resulting dish has the saltiness and umami punch of fish sauce, followed by a mellow garlic finish that quickly lingers. Wokhey, serves as a canvas for crunching and carrying all these flavors into your mouth. I have been known to eat this as is, but my favorite way is with steamed jasmine rice and a pile of soy sauce. may pop up.

How to make Garam Puri Pan Nam Phra (Thai Cabbage and Fish Sauce)


  • 1 clove of garlic (peeled and crushed)
  • 1 tablespoon canola oil (or other neutral cooking oil)
  • 3-4 cups cabbage (sliced ​​into 2-inch pieces)
  • 1 tablespoon fish sauce

Heat a wok over medium heat and add sesame oil and garlic. (If you don’t have a wok, use a large frying pan.)

When the edges of the garlic are slightly browned, add the cabbage and cook over high heat for about 1-3 minutes. Stir constantly. After a few minutes, the cabbage will begin to wilt and char in places. Add the fish sauce and mix for an additional minute to even out the flavors.

Enjoy at home or as a side dish for 2-4 people. This dish is best eaten the same day it’s made, hot or at room temperature. You can keep leftovers in the fridge for a few days (re-fry them in a skillet for a few minutes to refresh them), but they’ll be past their peak.

Impress yourself with this easy 4-ingredient Thai dish

Source link Impress yourself with this easy 4-ingredient Thai dish

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