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 Heinz Balsamic Vinegar to your sour taste
BELOW – adding one by one, and non-stop stir fry with low heat
5. Five small Red Onion (From 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. To cut into 5 mm Chinese celery (soup daun)
9. One cup of Sauerkraut by using chop stick to mix well with flat cabbage
10. Garnish with some flowers from Red Chili (Ice cube water), and Green Celery Young Leaf
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.
Flat Cabbage + German Sauerkraut + Heinz Balsamic Vinegar
Reply
