Ingredients + Cooking steps
1. Heat Oil
2. To cut into 1″ length from 5 Big Dried Red Chili
3. One Bulb of Garlic with skin but remove Garlic head, use mortar pestle to speed up work
Tip: Use chopstick to remove golden brown garlic skin from hot oil wok.
4. Hand-torn one flat cabbage
ABOVE – Stir fry with low heat by adding Tiparos Thai fish sauce to your taste until flat cabbage 95% well done, then, adding Great wall brand vinegar 6 942 524 201409 or Heinz Balsamic to your sour taste
BELOW – adding one by one, and non-stop stir fry with low heat
5. Five shallot red onion (Indonesia)
6. Five small fresh red chili, alternative habanero red chili if you like spicy.
7. Julienne cut from one section of young ginger
8. One table spoon of cut 5 mm chinese celery (soup daun)
9. One cup of Sauerkraut (refer to my home make recipe) by using chop stick to mix well with flat cabbage
10. Garnish with some flowers from red chili (Ice cube water), and young leaf green celery
Tips:
Kuhne Holsteiner Fasskraut Sauerkraut Preserved Cabbage
The Kὕhne Holsteiner Fasskraut or White Cabbage Preserved with Salt is made according to a traditional German recipe and is ideal as a side dish with smoked pork, crispy pork knuckle and to tasty sausages and can be used in fresh salads and savoury casseroles.
Heinz Balsamic Vinegar
Made from freshly squeezed Trebbiano grapes and wine vinegar, the intriguing blend of sweet and sour flavors of the Heinz Imported Gourmet Balsamic Vinegar will tingle your taste buds.
