Ingredients:
Kerrygold Pure Irish Butter
Zanetti DAL 1900 Esperienza Di Famiglia
Mince meat or seafoods
Red Onions
Green Capsicum
Spring Green Onion
Coriander
Paprika powder
White pepper powder
Pine nuts
Almond slices
White Melon Seeds
Eggs
Heinz 1869 tomato ketchup
Step 1, ingredients..
Step 2: Slice cabbage and onion into thin long slices
Step 3: boil some water and pour over the cabbage to soften it a bit, rinse the water and let the cabbage cool down.
Step 4: mix the cabbage and onions
Step 5: mix the White wine vinegar, olive oil, black pepper, oregano and (salt) together
Step 6: pour the mix over the cabbage & onions and mix throughout together
Step 7: Move the Cabbage salad into a sealed container and place it in the fridge for 6-8 hours for better taste.
Can last up to a week in an sealed container.
Can also add on sliced red or yellow bell pepper together with the cabbage and onions.
Eat the Cabbage salad together with fried chicken/fish/beef, or with pizza or toasted/grilled sandwiches.
A healthy side dish that goes well with a pizza slice or act as starter together with garlic bread, or in a main dish together with particularly fish.
In Sweden it is called Pizza Salad
You get it in all pizzerias.
You could also add on sliced carrots to it.
– 2 cups Basil, can sub half the basil with baby spinach
– Pine nuts
– Walnuts
– 3 cloves garlic
– Cheese is half cup grated Romano or 2 ounces grated Parmesan
– half cup olive oil
¼ teaspoon salt to taste
1/8 teaspoon black pepper
Garnish with a few lightly browned pine nuts
More colors vegetables
Broccoli
Cauliflower
Carrot
Sugar Snap Pea
Red chili habanero
PART ONE
SOAK BELOW INGREDIENTS INTO WATER FOR 3 HOURS,
THEN MADE CREAMY PASTE INTO BATTER WITH MORTAR AND PESTLE
1/2 CUP – FINLAND OATS
10 LEAF – CURRY LEAVE
1 PIECE – CHILI HABANERO
PART TWO
1 CUP MOONG DAL + 200ML WATER TO COOK UNTIL SOFT BEFORE FLOUR
1 CUP – RICE FLOUR + 200ML WATER
1/2 CUP – BARLEY FLOUR + 200ML WATER
PART ONE & TWO TO BOIL FOR 15 MIN
1/2 TABLE SPOON OF CORN STARCH
GARNISHING
CORIANDER
CHILI FLOWER
油煎 (甜菜脯 + 雞蛋 + 紅辣椒)
油煎蝦米
兩隻大白蝦
雞胸肉絲
九菜
蝦壳湯頭 + 味客魚露
青蔥丁
Mix with below ingredients
200G 雲吞皮
0.250G 肉碎
兩棵 香菜
六隻海洋新鮮大白蝦
Three table spoons/ two inches of red carrot
Half hand palm of black fungus (after soak with water 2 hours)
Half table spoon White Pepper
Half table spoon Salt
湯頭
Half table spoon 冬菜
One table spoon fried Garlic
One table spoon fried Red Onion
兩棵菠菜
河粉過熱水, 又過冷水, 上盤等熱湯.
Garnish with one fresh red chili
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.
Ingredients & Sequence of cooking;
Preparation;
1. To chop 5 red chili
2. One cup flour
3. One cup chopped 九菜
4. Six Free-Run Egg Yolks (optional)
5. Half cup of water (if using egg yolks), then slowly adding extra water by using table spoon to adjust the paste.
Mix flour + veggie, Mix egg yolk + water + salt to our own taste (tip: dried shrimps is salty)
On cooking egg pan number one
1. Heat oil
2. To grill 4 table spoon of Premium fragrant Dried Shrimps into golden color
On cooking egg pan number two
1. To brown 2 table spoon of sesame seeds to a bit golden color
On cooking pan number one
1. Pour away grilled shrimps
2. Pour in the flour paste on hot pan
3. Drop in grilled dried shrimps, chili, sesame
4. Shake the pan let ingredients sunken into paste
5. Ceramic glass hob has even heating to the entire pancake surface.