In my quest to find new tastes and new culinary inspiration, to go where no paleolithic eater has gone before, I returned to the red cabbage I had with mango and sweet gingerjuice before but from a different angle: what if the cabbage weren't sweet but spicy?
So I spent half an hour cutting my vegetables (note to self: buy a kitchen machine that cuts your vegatables for you). I had one red cabbage, cut up, two leeks, cut in rings, 150 grams of small mushrooms, cut in half, two red paprika's, cut in pieces, and approximately 250 grams of chicken in little slices. So I stir fried the chicken, added the mushrooms, added the cabbage until it got softer and added the leeks and the paprika's. Finally I added approximately two and a half teaspoon of sambal (grind red peppers) and some sweet chilisauce, and a drip of japanese soy sauce.
This was enough for three meals, but I had already bought dinner for wednesday, so I had two large portions and kept the rest for today.
The hot, spicy sambal went well with the red cabbage, I thought.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment