Easy to make. Best to eat this with mashed potatoes :)
What you need
1 cup mayo
½ cup white wine vinegar
1 tbsp mustard
2 tsp sugar
8 cups grated cabbage
1 cup grated carrots
Salt
Ground black pepper
How to
Combine mayo, vinegar, mustard, and sugar. Season with salt and pepper to taste. Put cabbage and carrots in a bowl, then add the dressing to the vegetable and mix well. Cover and refrigerate for 1-2 hours.
I made this for my bf a while ago, and he loved it! ^^
What you need
12 oz chicken breast
Salt
1 tbsp Chinese rice wine
2 tbsp flour
1 egg
Oil for deep frying
For the sauce
1 tbsp veggie oil
1 garlic clove, finely chopped
1 green bell pepper, diced
1 red chili, cut into fine strips
1 tbsp light soy sauce
2 tbsp light brown sugar
2-3 tbsp rice vinegar
1 tbsp tomato paste
½ cup water
How to
Cut the chicken into bite-sized cubes. Add salt and rice wine then marinate for half an hour. Dust the chicken with flour, dip in the beaten egg then coat with more flour. Heat the oil, deep-fry the chicken for about 5 minutes or until it̢۪s golden or cooked.
To make the sauce, heat the veggie oil, add garlic, bell pepper and chili. Stir-fry for half a minute then add soy sauce, sugar, rice vinegar, tomato paste and water. Bring to boil, then add the chicken. Stir to mix, then serve.
For all the dumpling lovers, enjoy :)
What you need
2 ½ cups flour
2 cups water
Salt
1 lb bok choy leaves or white cabbage
1 lb beef
1 tbsp chopped scallion
1 tsp chopped ginger
2 tsp salt
1 tsp light brown sugar
2 tbsp light soy sauce
1 tbsp Chinese rice wine
2 tsp sesame oil
For the sauce you will need
2 tbsp red chili oil
1 tbsp light soy sauce
1 tsp chopped garlic
1 tbsp chopped scallion
How to
Sift the flour into a bowl, pour in water, mix to a firm dough. Knead until smooth then cover with a damp cloth for about 25-30 minutes.
Blanch the bok choy until soft, then drain and chop finely. Mix the bok choy with beef, scallions, ginger, salt, sugar, wine, soy sauce, and sesame oil.
Dust a work surface with flour lightly, knead and roll the dough into a long sausage 1 inch in diameter. Cut the sausage into 90 small pieces then flatten each piece.
Roll out each piece using a rolling pin, about 2 ½ inches in diameter. Then place about 1 ½ tbsp of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges until the dumpling is tightly sealed. Boil 2/3 cup of salted water in a wok, add the dumplings and poach for about 2 minutes. Remove the wok from heat but leave the dumplings in the water for another 15 minutes.
