Coleslaw
Coleslaw
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Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Coleslaw
Yum
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Sounds excellent. This is from a good American friend, Brian, who lives in northeastern Thailand.
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Servings Prep Time
6-8 servings 30 minutes
Passive Time
2+ hours
Ingredients
Servings: servings
Instructions
  1. Finely chop the cabbage and dice the onion. Shred the carrot then chop as well.
  2. In a large mixing bowl, mix together the mayo, sugar, vinegar, and oil. Season with black pepper to taste.
  3. Add the vegetables and mix well. Cover with plastic wrap and place in the fridge for at least two hours before serving, or even overnight, as this will allow the flavors to blend.
  4. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Provided by good friend, Brian Colligan.
Thailand.

Vegetable Wontons
Vegetable Wontons
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Votes: 1
Rating: 5
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Vegetable Wontons
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Votes: 1
Rating: 5
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These are the Chinese type of wantons that use a small square wrapper that is about 3 inches by 3 inches. These can be fried or just dropped into a broth and cooked that way, each method will be listed below. And these freeze well also.
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Servings Prep Time
40-60 wontons 30-40 minutes
Cook Time
3-5 minutes
Ingredients
Servings: wontons
Instructions
  1. The reason for the cabbage and carrot to be shredded then minced is any long pieces will tear the wonton wrapper, and no one likes a torn wonton 😉
  2. Once the vegetables are prepped, set a small bowl of water near the filling, and line a baking sheet with a sheet of parchment.
  3. Pick up a wrapper, these are floured so they are much easier to work with than spring roll wrappers, and place on one hand with one corner pointing away from you, and one corner pointing towards you. Place about 1/2 teaspoon of filling in the center of the wrapper.
  4. Dip a finger in the water and run along a edge from the corner farthest from you to the next corner, dip your finger in water again and now run along the other edge farthest from you.
  5. Now take the corner closest to you and fold in half, that corner going to the corner farthest from you, to make a triangle, then use your fingers to seal the two edges. There, you just made a wonton 🙂
  6. Place the wonton on the parchment paper, and repeat the steps for the remaining wrappers. It goes fairly fast once you get the hang of how much filling, which is very small.
To Fry Wontons
  1. Heat about 1 inch of oil in a heavy pan, when the oil is hot, add wontons but do not overcrowd them. Cook for a minute or two on each side until golden and crispy, remove to paper towels to drain. Continue with more wontons as desired. Serve with a dipping sauce of choice if desired.
To use Wontons in a Broth
  1. Heat a broth of choice in a sauce pan, about 3 cups, chicken is a common broth used. Simmer a few fresh made wontons at a time, don't over crowd the pot, when they float to the top, they are done. Place some spinach leaves in a bowl, place wontons in the bowl, ladle some hot broth in which will cook the spinach and top with some chopped spring onion.
To Freeze Wontons
  1. Place a single layer of wontons on a sheet with parchment paper and place in the freezer for about 10 minutes, when good and firm, place wontons in a zip lock bag, use within 1 month.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Kimchi Coleslaw
Kimchi Coleslaw
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This is a twist on coleslaw, no mayo is used in this.
Prep Time
15 minutes
Prep Time
15 minutes
Kimchi Coleslaw
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Rating: 0
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This is a twist on coleslaw, no mayo is used in this.
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Instructions
  1. Mix the cabbage, leek, and carrot in a large bowl, add the remaining ingredients and mix again.
  2. Refrigerate until use, and can be refrigerated for up to a week. Use this as a side or as an ingredient in other recipes.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Basic Simmered Cabbage II
Basic Simmered Cabbage II
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Sounds like a great side dish.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
40 minutes
Basic Simmered Cabbage II
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Sounds like a great side dish.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large skillet over medium heat, cook the chopped bacon until just before crispy. Add the cabbage, onion, and salt and stir to coat the cabbage with the bacon fat.
  2. Add the chicken stock or just water and reduce heat to medium low, cover and cook for about 30 minutes, stirring occasionally until the cabbage is tender and lightly browned. Serve as a side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.