tang cu yuan bai cai – coleslaw bittersweet

écrit le par Posté dans : Salad, Taiwan, Wok | tag(s) : ,
Ease : 1
Cost : 1
Spicy : 1
People : 2
  • Baking :
    VN:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

    Ingredients :

    • 1 round white cabbage
    • 1 tablespoon of oil
    • 1 teaspoon of seeds pepper
    • 2 tablespoons of rice wine vinegar
    • 1 tablespoon of black rice vinegar
    • 1 tablespoon of sugar
    • 2 tablespoons of water
    • 1 teaspoon of cornstarch
    • 3 dried chili
    • salt and pepper
    • sesame oil

    Preparation :

    Cut the cabbage into pieces then make the sauce : in a bowl put the cornstarch, 1 tablespoons of white vinegar and black vinegar, sugar and add water, Mix well. Reserve.

    Place oil in a wok or frying pan, add seeds of Sichuan pepper and 1 red chili cut into small pieces, then heat the wok over low heat, when the pepper seeds begin to foam and that their fragrance emerge, add the pieces of cabbage and put on medium heat.
    Add 1 tablespoon of wine vinegar to keep the cabbage crisp effect, if it is too dry, add a little cold water. Salt and pepper. Cook 3-4 minutes or until the cabbage begins to be tender.

    Add the sauce and put on high heat stirring constantly, until reduction sauce. Put a dash of sesame oil.
    Garnish with dried chilli and serve with rice.

    Tips: You can add red or green peppers when cooking cabbage.

    Anecdotes: Due to geography and climate specific taiwan, there are two kinds of cabbage white round, ones grown at high altitudes (in the mountains) or grown on the plain. The mountain cabbage is also a specialty of Taiwan, it is juicy, meaty, crunchy and slightly sweet.

    Chirashi sushi - rice with fish, seafood an...
    The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found...
    Dahl Bat - traditional dish of rice and len...
    The Dahl Bat is a traditional dish of rice and lentils from Nepal. It consists of white rice (bhat) ...
    Pho - beef soup and rice noodles
    The pho is the national dish of Vietnam. This dish is also eaten in laos and thailand. this beef sou...
    Chicken kurma
    Chicken kurma is very rependu in Brunei, it is tasty with a flavorful spice mixture, put you in full...
    Rojak – rujak - pasembor
    The rojak or rujak is a popular dish in Singapore, Malaysia and Indonesia. There are several variati...
    Wo - lentil patties
    Wo are lentil wafers that are part of the Nepalese cooking.
    Lok lak - beef and lemon sauce
    the lok lak is part of a typical food of Cambodia.
    Chet glay hin - Chicken Curry
    Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present,...
    Shuan yang rou - Mongolian fondue
    Mongolian fondue called "yang rou shuan" is a fondue served in North China and very popula...
    Pork with Szechuan sauce
    Sichuan cuisine, known for its tangy and spicy taste, is one of eight major regional cuisines of Chi...