Cabbage Roll
By: Quay Po Cooks
Published: Monday, October 11, 2010 - 6:15pm

Ingredients




4 leafs of Chinese cabbage
4 tablespoons ground peanuts
2 teaspoons mayonnaise
2 strips pickled curry gerkins, cut into 8
4 stalks of 4 ins spring onion, white part only
4 slices of carrot
1 teaspoon Thai chilly sauce
8 thinly sliced red capsicum
4 strips thin of Japanese cucumber

Preparation

1 Blanch cabbage leaves then plunge into cold water to stop the cooking process. Drain well.  Lay cabbage leaves flat and spread mayonnaise and ground peanuts.  Lay 2 pieces of pickled gerkins lengthwise and a stalk of spring onion over and rollup.  Slice off both the ends and cut roll into 2 ins pieces. Brush each piece with Thai chilly sauce. Decorate the plate with Japanese cucumber and sliced red capsicum.  Serve cold. 2 Note: If you cannot find curry gerkins, you can replace it with any kind of gerkins.

About


This recipe is largely adapted from Chef Sam Leong’s recipe, Chef Leong was a Winner of the World Gourmet Summit Awards of Excellence in 2001, 2002 & 2004. In his recipe, he uses pickled snow vegetables (xue cai) but I could not find them in all the supermarkets near my home. So, I replaced it with pickled curry gerkins and use my own ingredients for the roll.  According to my food critic, it has passed the litmus test! However, if I can find xue cai someday, I will definitely do this again. This is a pretty and interesting appetizer.  I like the nutty flavor of the peanuts, with a tinge of sourness from the gerkins and a punch of spicy taste from the thai chilly sauce. I must say it is a great combination of flavors to vet your appetite before the main meal.  Try it!