Galam Plee Pad Nampla Recipe

step 1

• STEP 1.Shred the cabbage. In a wok or giant steel or chrome steel frying pan, heat oil over high heat till simply smoking. Move pan off-heat, add the garlic, and cook, keeping the pan off-heat and stirring perpetually to forestall garlic from burning, till odoriferous and gently golden, concerning thirty seconds.

• STEP 1.Return pan to high heat, add the cabbage, and cook, stirring and moving chop-chop to make sure the garlic doesn’t burn and cabbage is equally coated in oil.

• STEP 2.Continue to cook, stirring often, and start to rigorously add some drops of water, in 1/4-teaspoon increments around the sides of the pan, ensuring water has totally gaseous between every addition till cabbage is crisp-tender, one to two minutes.

• STEP 3.Add fish sauce round the sides of the pan, and still cook, moving and stirring perpetually, till fish sauce is totally absorbed into the cabbage, concerning thirty seconds.

• STEP 4.Season to style with white pepper, transfer to a serving plate, and serve now with soft-bo shrub rice on the aspect.