Green & Purple

I had some lovely purple cabbage in the fridge drawer that needed attention...and some brussel sprouts though not quite enough for a few people to eat. So I had the thought of combining it all...because isn't brussel sprouts just like mini cabbages? And I used my trusted fish sauce brussel sprouts recipe.



It was super tasty as expected! And the rich dark colors looked amazing together! Oh, I do want to point out that I cooked the brussel sprouts separately as I was afraid the purple colour from the cabbage would make everything purple at the end. Enjoy!

Leftover Makeover : Mish-Mash

This one my Hubby put together. (yay!) He had the day off and was rummaging through the fridge for whatever leftovers were still lurking about. This delicious fried rice was what he put together from a tub of curried rice, some BBQ pork/char siu, a small container of soggy napa cabbage/siu choi, some kale leaves and some purple cabbage shreds.

The virbrant green and purple of the veggies, cooked separately from the rice, was beautiful...and super tasty:

Kale
Cabbage
Paprika
Dark soy sauce
Butter & coconut oil
Sugar
Salt

As for the fried rice, the possibilities are endless depending on what leftovers you have. In this case:

Curried rice
BBQ Pork/char siu
Coconut oil
Napa Cabbage/siu choi
Sriracha
Hoisin sauce
Soy sauce (light & dark)

And the best part, I got to eat lunch with my Hubby. =)

Warm Asian Slaw

In my mind, this was supposed to be a warm Asian slaw. What makes something Asian? It seems to be the use of soy sauce, sesame oil and if you have toasted sesame seeds handy (which I didn't but close enough)...oh and cooked vegetables. I think the only raw vegetables I've ever seen growing up were the garnishes. You know, the dyed turnip roses, carrot butterflies, sprigs of cilantro, etc. Yes, I'm Asian and we eat vegetables cooked!

 

Purple cabbage

Carrots

Onion

Soy sauce

Sesame Oil

Pinch of sugar

 

It tasted really good...but visually, I think I would cook the carrots separately before mixing it into the purple cabbage at the end. That way the carrots' bright orange colours won't be muddied. Adding some green through some chopped cilantro would also be awesome too. Next time.

Pork Rib Stew & Braised Purple Cabbage

It's getting cold out...and as such, my mind is starting to think of hearty soups and stews. And cooked veggies. This recent experiment turned out decently though I think the pork rib stew flavors could be stronger.

Pork stew:
Pork riblets
Onion
Lime juice
Oregano
Sugar
Chili powder
Soy sauce
Ketchup

Braised Purple Cabbage:
Purple cabbage
Apple
Raisins
Honey
Olive Oil
Balsamic Vinegar
Salt to taste

And the cooked cabbage turned out pretty decently too. My husband had gotten tired of the slaw over the summer so to change the texture I tried this. The apples add a nice sweet/tartness to the mix.

All the above was served with brown basmati rice mixed with red quinoa.

Red Cabbage Slaw #2

Last time I only used half a head of cabbage...so I made a slaw again with the remaining half. Slight variances made but still light, crunchy and yummy.

Slaw:
Half red cabbage
Granny Smith apple
Carrot
One shallot
Raisins
Pumpkin seeds
Sunflower seeds
Chia seeds

Dressing:
Orange juice
Olive Oil
Honey dijon mustard
Salt
Honey

The dressing wasn't bad, but it wasn't the greatest...I think I needed more acidity in the taste. The Lemon dressing is still my favorite. What would you recommend adding instead?

Next time.

Red Cabbage Slaw

I discovered my love for red cabbage slaw while on a trip to Israel recently. It's cool, crunchy, light and tastes like summer. There's so many different ways to do this slaw so you'll probably see several variations come through this blog. So yum! I unfortunately ate the whole thing before remembering to take a photo of it....so next time. Here's what went into it:

Half a red cabbage, slivered
Some fennel
One shallot
Handful of raisins
Cilantro

For the dressing:

Mayo
Honey Dijon mustard
Sugar
Salt & pepper
Lime juice
Some vinegar