garlic paste

Sauteed Vegetables In Ginger / Garlic Cream With Fan

>
>
Last night’s dinner could have been sooooo healthy, if I’d have stuck to olive oil instead of butter and no heavy cream.
But then again, what is life without love, food and drink as good and rich as possible.
(Well, for me, anyway)
So, there you have it, an almost healthy dinner, great tasting and not too shabby looking either 🙂

Bon Appetit ! Life is Good !

For FAN (chinese steamed rice) recipe, click here

Sauteed Vegetables In Ginger / Garlic Cream

>
>

: saute onions, grated ginger, garlic paste and baby bella’s in butter

: deglaze with white wine

: add heavy cream

: simmer until cream thickens

: add cabbage, simmer one minute

: add spinach and chilis, simmer one minute

: season with salt, cayenne pepper and maggi seasoning

: remove from heat, add bean sprouts

: sprinkle with chopped cilantro (or other herbs of your choice)

: Sauteed Vegetables In Ginger / Garlic Cream

: Sauteed Vegetables In Ginger / Garlic Cream

>
>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>
>> > > >

Sunday. At Home. Dim Sum. Good Stuff !

..
.
.
Light lunch with lot’s of flavor and some liquid goodness (Tsingtao).

”

Har Gow, Siew Mai & Dipping Sauce

“.

Dipping sauce:
Soy sauce,rice wine vinegar, chili paste, sugar, garlic paste, scallion, sesame seeds.

Bon Appetit ! Life is Good !

“Har Gow” Recipe
“Siew Mai” Recipe
More Har Gow at ChefsOpinion

: Har Gow, Siew Mai & Dipping Sauce

.
.
.
>

” Roasted Garlic – The Top Of The Food Pyramide ? “

.
.
By now you have probably realized that I add garlic to just about
everything, maybe with the exception of vanilla pudding and fruit salad 🙂
Here a quick instruction how to quickly and easily do this
wonderful concoction which will enhance so many dishes.
.

.

.
Cut the top of a heads of garlic, drizzle with duck fat or olive oil,
sprinkle with kosher salt and wrap airtight in alu foil.
Roast in a 400 degree oven for one and a half hours. Let garlic cool in foil.
When cool, unwrap and squeeze garlic into bowl.
If you made a large amount to be frozen, mix with some oil so that it does not
freeze rock solid and you are able to remove small amounts at a time.
Pack into sealable bag and freeze.
This can be used in any dish which calls for garlic, but it is also great to just spread on
a grilled bread of any kind and sprinkle with kosher salt and freshly ground pepper🙂

Bon Appetit ! Life is Good !
.
.