Kohlrabi has a texture similar to Bang Kuang, Yam Bean, Jicama or Turnip. It makes for a great organic alternative as delicious crunchy cuts in rojak or soft, juicy filling in popiah and kueh-kueh. Whichever way it is cooked, there’s much to love about this ingredient! One of our favourites is this stir fry! You could eat it with rice or in Kueh Pie Tee, but it’s best when paired with fresh, crunchy lettuce as a mini wrap! Enjoy!

Serves: 4

You will need:

1 medium-sized kohlrabi, peeled and shredded

1 carrot, shredded

1/3 head of cabbage, finely sliced

2 cloves of garlic

3 tablespoons of dried shrimp, rinsed (optional)

A handful of sliced dried cuttlefish, rinsed (optional)

Let’s Prep!

Shred the vegetables into thin matchstick slices.

Roughly chop/pound the dried shrimp and garlic cloves.

Heat up some oil in a wok or frying pan. When the oil is hot, fry the dried shrimp and garlic cloves until fragrant and lightly browned.*

Add in the dried cuttlefish and fry until crispy.

Add all the shredded vegetables and mix well!

When the vegetables are all mixed well, add in 50ml of water. Be careful not to add too much water as the kohlrabi will release water when cooked!

Season with white pepper, salt and sugar to taste.

*omit dried shrimp and dried cuttlefish if doing vegetarian version*