Add in the pork tenderloin. Cook until browned. Pour in the soy sauce and water and bring to a boil. Simmer the pork for 20 to 30 minutes or until the pork is tender and most of the liquid evaporates. Add in the carrots, green peas, and red bell pepper. Simmer for 5 minutes or until tender.
Just 3 ingredients, 1 pan, and 25 minutes required. Easy, flavorful sauerkraut made with simple ingredients and methods. The perfect snack or side with fermented, healthy gut-promoting benefits. A gingery take on sauerkraut with apple, radish, and cabbage. The perfect addition to sandwiches, salads, bowls, and more!
Gado Gado is a dish of steamed vegetable salad with Hakka Pancake Roll Just like life, it is important to enjoy the present, and enjoy the pancake roll now, instead of pla
TEMPEH. Plunge the tempeh into a pot of boiling water and simmer gently for 10 minutes. Drain and allow it to cool down (this step minimises the bitterness). Create the marinade by mixing tamari (soy sauce), lime juice and maple syrup together in a medium mixing bowl. Cut the tempeh into 0.5 cm / 0.2″ slices and place it in a bowl with the
Directions. If you're using lontong, put the slices in the bottom. On top of that layer cooked vegetables, fresh vegetables, tofu, tempe, egg, and. potato. Pour gado-gado sauce over the top. Sprinkle with fried shallots and serve with melinjo if desired.
Bún chả giò (pronounced “boon sha joh / boon cha yaw”) is a Vietnamese cold noodle salad topped with crispy spring rolls. Bún means rice, while chả giò means spring rolls / egg rolls. The salad itself is made with rice noodles and salad veggies such as shredded lettuce, cucumber and bean shoots, with fresh herbs (think mint
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