spicy fried cabbage with fish balls
4 Chinese cabbage leaves
5 caisim / choisam, otherwise pak choi
5 fish balls
150 gr shrimp (small)
1/2 tsp pepper
50 ml of water
1 tsp salt
2 tbsp oil
4 cloves of garlic
3 red lomboks
2 cm jahe
Cut the cabbage and caisim into pieces. Slice the bakso and peel the shrimp. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu for 3 minutes. Then add the bakso and shrimp and fry until they change colour. Then add the water, pepper and salt and mix well.
Then mix in the cabbage and caisim and continue to cook until done.