Library Owl

It's the season for cabbages in Taiwan recently. One can find cheap / on sale and tasty ones around easily. 

This week's menu focus on cabbages.

I have to say that I didn't think curry and cabbages would be a good match at first, but they are OK together. So, here are this week's menu:

1. curry with cabbages and golden mushrooms;

2. stew cabbages with soy sauce (Hakka cabbage stew).

本週電鍋菜單：

1. 咖哩金針菇佐高麗菜

2. (偽)高麗菜封 - 沒有豬腳與冬瓜的偽裝客家版本....

Ingredients for Curry with Cabbages and Golden Mushrooms:

1. Taiwanese Cabbages (just half of it, actually)

(I'm not going to guarantee that cabbages in US or somewhere else would taste as sweet as Taiwanese ones.) 

2. Golden mushrooms (2 packs)

3. 4 chunks of House instant curry

How: 

Just put all the ingredients into a pot and cook with a rice cooker till everything are well-done. Then use a spoon or fork to stir and mix the curry with vegetables.

Ingredients for Hakka Cabbage Stew:

1. Taiwanese Cabbages (another half of it)

2. Soy Sauce

3. Sugar

Traditional way to make Hakka Cabbage Stew is to stew pig feet/fatty pork chuncks, cabbage and winter melon with soy sauce. The oilly feeling would be reduced by vegetables. Perhaps I should try that next time.

Plus...a failure to cook rice, cabbages, and sausages together....

The rice is yet cooked although the cabbage leaves are too well-done.