This dish transforms humble wombok (Chinese cabbage) into something truly mouthwatering.
The leaves are tender and juicy, soaked in a bold, garlicky sauce with tangy lime and crispy chili oil—simple yet full of flavor.
Steam a whole wombok for 10 minutes until soft. Let it cool slightly, then cut into sections and arrange on a plate. In a blender, combine garlic, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, and 1 tsp sesame oil. Blend into a smooth sauce and drizzle generously over the cabbage. Finish with a spoonful of crispy chili oil, fried garlic, and shallots.
This dish is light, aromatic, and packed with umami. Try making it yourself, and don’t forget—the full video is just below! ⬇️
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