1 medium sized bowl of steamed rice, left to dry out a bit
1/2 head of cabbage, chopped into blunt squares
2 carrots, chopped
a handful of string beans, chopped
garlic salt, black pepper, cayenne pepper to taste
1 tablespoon vegetable oil.
2 red onions chopped coarsely
1/2 cup of water to simmer the vegetables with
1 tablespoon curry powder
The recipe is taken from an old recipe in the mountain provinces of the Philippines.
Saute the red onions in 1 Tbsp. vegetable oil. Add the cabbage, carrots and string beans with the garlic salt, black pepper and cayenne pepper.
Add 1/2 cup of water to allow the vegetables to simmer and soften for five minutes.
Once the veggies are partially cooked, add the rice and let it soak in the flavors and juices of the herbs and vegetables.
Lastly, add the curry powder for a spicier taste.
Serve hot with fried rice.