RECIPE: BEEF, POTATO AND ROSEMARY BRAISE

Okay, so I have been a little slack…..agreed. I think I am going through ‘blog fatigue’ - I saw this phrase coined somewhere on the net; apologies for the plagiarism…..but it is an apt phrase!!!

Also, I am still feeling so tired that I do not have the energy to take pictures, load them and type up recipes. Oh well, I guess I am just going to have to take it easy and only do a posting or two each week. So if I go AWOL again……you know blog fatigue has taken over…..again.

Not only this, I have a new toy and hobby at the moment too. Converting my old vinyls and songs into high quality cds and also restoring old bollywood vinyl covers and movie posters with the aid of ‘adobe photoshop’. I just love the art and to date, I have collected nearly 2000 pieces. But it is a slow and painstaking process. I MAY put up my pictures on my blog…..but I don’t know if that infringes copyright laws!!!!

Anyway, talking about pictures, here’s a ‘not very good attempt’ at taking them. Actually, it is because I forgot to take a picture of it served up nicely in a casserole. Don’t let my half hearted effort put you off. This is one easy and yummy dish, perfect for the cold winters. I got this off the Sunday Telegraph magazine and it is by Donna Hay. Enjoy.


Ingredients

2 tbsp veg oil
2 tbsp plain flour
1 kg chopped beef chuck steaks
1 brown onion – chopped
4 cloves garlic – chopped
2 carrots – chopped
2 celery sticks – chopped
2 sprigs rosemary
1 tbsp Worcestershire sauce
½ cup dry red wine
1 ½ cups beef stock
400 g can dice tomatoes
4 Sebago potatoes – peeled and sliced (see my GLOSSARY post on POTATOES)
Salt and Pepper to taste

Method

Place the flour and steak in a large bowl and toss to caoat, shaking off any excess flour. Heat oil in a large pot over high heat and cook the steak, in batches for 3 to 4 mins or until browned. Set aside.

Add the onion, garlic, carrot, celery and rosemary to the pan and cook, stirring for 8 to 10 mins until brown.

Stir in the Worcestershire sauce and wine and cook for 2 mins. Add the beef, stock and tomatoes and bring to the boil. Reduce heat to low, cover and simmer for 30 mins. Add in the potatoes and seasoning and simmer for a further 45 mins.

Check seasoning, remove from from heat and serve hot with fresh crusty bread.

Note: If there are leftovers, remove any leftover potatoes from the stew and freeze the stew for future. Serve with mash potatoes.

RECIPE: MEATBALLS IN CHILLI AND PLUM SAUCE

Another take of meatballs with plum sauce.



Ingredients

500g meatballs
1 large onion – sliced 1 cm thick
2 carrots – sliced fine
Capsicum - sliced
3 cloves garlic – minced
2 tsp Galiko or John West brand freshly minced chilli *
1/3 cup of plum sauce *
2 tbsp light soy sauce *
2 tbsp oyster sauce *
2 tbsp water *
1 tbsp Chinese rice wine - optional
2 tbsp veg oil


Method

Mix * ingredients in a bowl or small jug. Set aside. Warm meatballs in a microwave.

Heat oil in wok and fry garlic until aromatic. Add in the carrots and capsicum and fry for 2 mins or until nearly cooked. Moisten with a few tbsp of water if needed.

Add in the meatballs and stir through the ingredients. Add in the blended * ingredients and mix well. Bring to a boil. Add in the sliced onions just before lifting. Serve hot with rice.

RECIPE: AUSTRALIAN MEAT PIE/BEEF PIE

An iconic Australian fare and a family favourite, courtesy of Mr G. It's footy season right now ... in other words, time to bring out the meat pies too. Homemade pies taste so much better than commercially made ones and ironically, are quite easy to make.

Everyone has a favourite filling: steak and kidney, plain beef mince or with mushrooms and even vegetables. This version is the straight plain mince steak. Add mushrooms or peas if desired.


Ingredients – for filling (makes 12 pies)

2 tbsp oil
2 medium brown onions
2 to 3 cloves garlic - grated
1kg lean minced steak
2 cups beef stock
Pinch freshly grated nutmeg
2 tbsp WORCESTERSHIRE SAUCE (see my GLOSSARY post on WORCESTERSHIRE SAUCE)
2 tsp mixed dried herbs
Salt and freshly ground pepper
2 tbsp plain flour mixed to a paste with sufficient water

Additional ingredients

Short crust pastry – Mr G used store bought pastry
Texas muffin tins
Milk for brushing


Method

Heat oil in a pan and fry the onion over moderate heat until softened. Add mince and garlic and stir until brown and crumbly.

Add in all the ingredients, except the flour paste, and bring to a boil. Cook on low heat, stirring occasionally, for an hour.

Add in the flour paste and cook until the mixture thickens. Check seasoning, turn off heat and leave to cool completely.

To make the pies

Using a Texas muffin tray as your mould, cut your pastry to shape and line the muffin tins with the short crust pastry. Fill to about 4/5 to the top with the mince filling. Moistened the edges with water.

Make ‘lids’ for the pies with the remaining pastry and press into place. Make a ‘V’ in the middle of the ‘lid’ for steam to escape (use the tip of a sharp knife). Brush the lids with fresh milk and bake in a pre heated 200°C for 30 mins or until the pastry is crisp and golden.

Serve hot for lunch or dinner or whilst watching your favourite footy team play in the AFL….go Bombers!!!

RECIPE: DELICIOUS BEEF GOULASH

This is one of my favourite dishes during the cooler months. Very quick to cook, hearthy and satisfying with deep and rich flavours and beef that will melt in your mouth.


Absolutely scrumptious with freshly baked crusty bread but works well with mashed potatoes too.

Ingredients

1 kg rump steak - cut into strips or cubes
1 tbsp plain flour
2 cups of beef stock – I diluted 1 OXO™ beef cube in one cup of water to make 1 cup of stock
One red capsicum – deseeded and finely diced - optional
2 brown onions - finely sliced
3 cloves garlic – minced or grated
2 large potatoes - diced
4 tbsp tomato paste
2 tbsp smoked paprika
50gm butter
Thickened cream - optional
Olive oil
Salt and pepper
Parsley to garnish - optional
Loaf of crusty bread

Method

Heat oil in a large sauce pan, add the beef and cook until just sealed - ensuring that the beef is still rare (cook in batches as opposed to all at once as this will prevent the beef from stewing).

Remove beef from the sauce pan and set aside.

Add the butter to the saucepan and add the capsicum, onion and garlic. Cook until the onion just changes colour.

Add the stock, tomato paste, smoked paprika and reduce the heat and simmer until liquid reduces by half.

Return the beef to the sauce pan, add in the potatoes and simmer on low heat until beef and potatoes are cooked.

Season with salt and pepper.

Serve with a dollop of cream if desired, garnish with some chopped parsley and serve either with crusty bread, mashed potatoes or even rice.

Note: if serving with mashed spuds, you may omit the diced potatoes from the goulash.

RECIPE: MONGOLIAN BEEF

This is Kylie Kwong’s (a famous Australian Chinese Chef, if you are wondering) recipe. Really yummy and the results are better than any restaurants….where they add tons of onions to make up for the volume whilst having no substance. Not in this instance!

NB: I added chilli flakes to this dish. This is not in Kylie's recipe.


Ingredients

For the marinade:
2 tbsp rice wine
1 tbsp light soy sauce
1 tbsp cornflour
1 tbsp grated ginger
3 garlic cloves - finely diced
½ tsp sesame oil

For the beef:
600g good quality beef - sliced thinly
1 head Chinese cabbage, finely shredded (I did not put any)
2 tsp sea salt
50ml vegetable oil
2 tbsp rice wine
2 tbsp hoisin sauce
1 tsp chilli flakes - optional
1 tbsp oyster sauce
1 tsp malt vinegar
½ tsp sesame oil
1 small carrot - peeled and finely sliced
1 small red capsicum - finely sliced
1 onion - sliced
1 chilli - sliced (optional)

Method

Combine all of the marinade ingredients in a large bowl. Add in the beef and leave to marinate in fridge for 30 minutes.

Put the cabbage (if using) and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.

Heat 2 tbsp of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds. Remove from the wok with a slotted spoon and set to one side.

Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.

Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.

Toss in the cabbage, carrot, onions and capsicum and stir-fry for a further one to two minutes. Add in the chilli flakes (optional).

Remove from the heat. Serve hot with rice and sliced chillies (optional).

RECIPE: DARK AND SWEET BEEF (DAGING MASAK HITAM MANIS)

Whenever I want to get my ‘fix’ of Malay style cooking, I always visit my good friend Sis Ummi’s blog for inspiration. She is such a good cook and the best thing is, her food is not ‘pretentious’. In other words, good home style Malay cooking. Thank you Sis Ummi, for all your yummy recipes and for making me the ‘best mum’ coz my kids are always happy with the food that I cook (although I do get some whinging when I ‘accidently’ make some dishes ‘too’ hot – there’s only so much compromise I will make with chilli, wink* wink*).

Anyway, back to today’s post, which I have adapted from Ummi’s blog. I really don’t know if it has an anglicised name so I have given the direct translation here although technically, it should read ‘Meat Cooked Black and Sweet ’. However, it just does not sound right in English!

I have also changed some of the measurements and given my interpretation as to the amounts of some of the spices that are used as they were not given. Above all, don’t be put off by the colour of this dish. Yes, it is very dark and may not look very appetising (unless you have eaten this before and know that the colour is synonymous with the dish). This is because the main ingredient is thick sweet sauce which is very ‘black’ (hence the name). It however tastes divine. So thank you Ummi , and now I present to you, DARK AND SWEET BEEF.


Ingredients

1 kg diced beef (rump, skirt or chuck)
½ cup sweet soy sauce – I used the Indonesian brand ‘ABC Kecap Manis’
¼ cup light soy sauce
4 tbsp of wet ground chilli paste – deseed and soak a large handful of dried chillies in hot water. Drain and grind the chillie in a food processor, with minimal water, to make a thick paste.
Veg oil for cooking

A – Ingredients to be dried pan fried until aromatic, using low heat and then ground to a powder
3 tbsp fennel seeds
3 tbsp cumin seeds

B – Ingredients to be ground together into a fine paste in a food processor
½ a large head of garlic
4 medium red onions
Thumb size fresh ginger

C – Misc ingredients
3 large whole star anise (left intact in the ‘flower’ shape)
2 large cinnamon sticks
1 tsp whole cardamom pods
3 to 4 dried tamarind pieces (asam keping/gelugur)


Method

Put the beef in a pot with both lots of soy sauce and simmer the beef until it is nearly cooked. If required, add (very) minimal water during this process to ensure that the meat is submerged in liquid.

Drain the meat but make sure you KEEP the STOCK. You need this liquid to continue the cooking process.

Now, add a third of the A and B ingredients to the ‘drained’ cooked beef. Mix well and leave to marinade for 5 to 10 mins.

Heat oil in a pot and shallow fry the ‘marinated’ beef. All we want to do here is seal the meat so 2 mins would suffice. Drain the meat into a bowl.

Using the same pot, add oil if required, and add the remainder of the A and B ingredients and the chilli paste and fry until the oil seeps through. Add a few of tbsp of the ‘stock’ during this process and cook for 4 to 5 minutes. If the paste gets dry, add more stock. We want this paste to really cook well.

Add in the meat, the remainder of the stock and all of the C ingredients. Add more of the sweet soy sauce if the dish is not ‘dark’. Cook until the ‘gravy’ is quite thick and the meat is very tender. Lift and serve hot with rice. Delicious!

PS: I know that there is quite a process associated with this dish but t really isn’t difficult to make. As with everything in life, ‘no pain, no gain’ and in the end, the effort is worth it!

RECIPE: VG’S DRY MEAT CURRY

This dry curry works well with pork, lamb and beef. Another one of those ‘spur of the moment’ concoctions. Add more dried chillies or curry powder if you like your dishes ‘warm’. I had to compromise because of the kids.

Ingredients
1 kg meat (I used pork) – diced
3 tbsp meat curry powder
Salt to taste
Water
3 tbsp veg oil
Grind the following to a fine paste with just enough water to turn the blades :
10 large shallots or 4 large red onions
½ head of garlic
Thumb size fresh ginger
2 stalks lemon grass
Handful of long (as opposed to short) dried chillies – deseeded and soaked in hot water to soften

Method
Heat oil and fry ground ingredients until oil seeps through and the paste is relatively dry. Add in the curry powder with 1 cup of water and repeat the process.

Add in your meat, coat well and cook for 2 to 3 mins, stirring constantly until the meat changes colour. Add in a cup of water and cook until the meat is done. You may need to add in more water during this process but make sure that the end result is a very dry curry. Serve with breads such as CHAPATTIS, PURIS or with rice such as CUMIN AND CARROT RICE.


VG's Thali (Platter): Eggplant and Mint Chutney, Pak Choy with Mustard and Egg, Dry Meat Curry with Cumin and Carrot Rice

RECIPE: MR G’S BEEF CURRY

I got my usual 1.00 pm phone call at work yesterday from Mr G, “Who's cooking today and What’s for dinner (did not wait for answer)….. I bought some nice rump steak….. what do you want me to do with it….would you like me to cube it or slice it…..by the way, what’s for dinner again?”

Well, we haven’t had curry for some time so I made a suggestion that I could make some curry but dinner would be late as I had quite a bit to do and could be late getting over unless ‘somebody’ could make dinner. The hint obviously got through as there was a lovely curry waiting for me when I got to see the kids . So all I had to do for my share was fry the vegetables. Here is how Mr G made his Asian style beef curry.

Ingredients
1 kg rump steak – diced
3 large potatoes – quartered
2 large tomatoes – quartered*
Thumb length and thick ginger*
½ a head of garlic*
3 large red or brown onions* (shallots would be better but they are currently nearly $10 a kilo in the supermarket, so normal onions it is!)
2 cinnamon sticks
3 large black cardamom pods
2 sprigs curry leaves
4 to 5 tbsp Malaysian meat curry powder
1 to 2 tsp chilli powder - optional
1 cup natural or Greek style yoghurt (or substitute with tinned coconut milk)
3 tbsp veg oil
Water
Coriander – for garnishing

Method
Grind together * ingredients with 1 cup of water.

Heat oil in a cooking pot; add in the curry leaves, cinnamon and cardamom pods. Next add in the ground ingredients and fry until the water has nearly evaporated.

Next add in the curry and chilli powder and about 1 cup of water. Cook for about 4 to 5 mins or until the water evaporates again and oil has seeped through the paste.

Add in the beef and cover the meat thoroughly with the spices and continue stirring to avoid the meat from sticking to the pot and until the meat changes colour. This seals the meat.

Add about 1 to 2 cups of water and the potatoes and cook until the meat is tender and the potatoes are nearly done. Add in the yoghurt and render the gravy if you like your thick; or add more water if you like your curry runny. Serve with rice, crusty bread or Indian breads such as puris, naan or CHAPATTIS. Also with stir fried vegetables like okra or cabbage such as STIR FRIED CABBAGE WITH TURMERIC.

RECIPE: BEEF AND CAPSICUM IN BLACK BEAN SAUCE

This recipe is adapted from Yan Kit So’s ‘Classic Chinese Cookbook’. The recipe only calls for capsicum but I added snow peas and carrot. I made double the recipe and I must say that this is one of the nicest black bean beef I have tasted. The recipe calls for some salt but I recommend not adding the salt until you have finished cooking and had a taste. I also substituted the potato flour in the recipe with tapioca flour. You could also use corn flour.

PS: I also made a Toblerone cheesecake today. I’ll post it on my blog tomorrow.

Ingredients
450 g beef (rump, skirt or fillet) trimmed and sliced thinly
1 tsp potato flour mixed with 1 to 2 tbsp water
5 tbsp peanut oil
1 large capsicum, deseeded and cut into large cubes
1 large carrot – cut lengthways and sliced thinly (optional)
Large handful of snow peas – tailed (optional)
Salt to taste
5 cloves garlic – minced
4 spring onions – cut into 4 cm lengths
3 tbsp fermented black beans – rinsed and mashed with ½ tsp sugar and 1 tsp oil
1 tbsp Shaohsing wine
Marinade
¼ tsp salt (I omitted this) *
¼ tsp sugar*
2 tsp thick soy sauce*
8 turns of a pepper mill*
2 tsp Shaohsing wine*
1 ½ tsp potato flour
Approximately 3 tbsp water
1 tsp peanut oil
1 tsp sesame oil

Method
Cut the beef across the gr4ain into thin rectangular slices and place in a large bowl.

Place * ingredients of the marinade onto the beef. Mix well. Sprinkle the flour onto the meat and 1 tbsp of the water, mixing the meat in one direction. Only add the extra water if the meat cannot be mixed when stirred in one direction. The marinated beef should not be wet. Cover and leave in the fridge for at least 30 mins. After 30 mins, blend in the oils.

Heat wok until smoky; add 1 tbsp oil and then the capsicum to ‘blister’ it. After a min, add in the carrots if using; fry for 30 secs and add in the snow peas. Add in the spring onions just before lifting; which is around the 2 min mark. If using only capsicum, cook the capsicum for 2 mins and add the spring onions just before lifting.

Reheat the wok over high heat, add in the remainder of the oil and coat the wok evenly with the oil. Add in the garlic; when golden add in the bean paste and stir to mix. Add in the beef next and stir the meat in a scooping motion, ensuring that the meat is cooked evenly. After about 2 mins, add in the wine around the side and continue to toss and turn the meat until the sizzling dies down. Add in the potato/water mixture (thickening agent), stir well and add in the vegetables, mix and cook until the meat is done and the sauce has thickened. Serve immediately with rice or toss with blanched rice noodles.

RECIPE: VG’S MEATBALLS WITH SPICY PLUM SAUCE

This is my take of cooking with meatballs and chinese plum sauce. I use either Lee Kum Kee or Tung Chun brand. An easy meal to prepare during the week (providing you have the meatballs handy). Meatball recipe available HERE or you may buy it ready made from the supermarket. You can substitute the meatballs with meat or seafood or use sliced Chinese BBQ Pork (Char Siu).

Ingredients
500g meatballs – if frozen, defrosted and heated in the microwave
1 large onion – sliced 1 cm thick
3 cloves garlic – minced
½ thumb size young ginger – sliced thinly in strips
1 large red chilli – sliced thinly on an angle
2 spring onions – sliced thinly on an angle
1 tsp Galiko or John West minced chilli
1/3 cup of plum sauce
1 to 1 ½ tbsp light soy sauce
1 tbsp rice wine or water
1 tbsp veg oil

Method
Heat oil in wok and fry garlic and ginger until aromatic. Add in onion and fry for 30 sec.

Add in meatballs stir through ingredients and add in chilli slices and mince. Mix well and add in both the plum and soy sauces. Moisten with the rice wine or water. Mix well and finally add in the spring onion. Serve hot with plain rice.

RECIPE: VG’S FRIED MEATBALLS

Meatballs are handy to have in the freezer. They are good for Spaghetti Bolognese and Meatballs, handy as nibbles when guest turn up unexpectedly or to serve as bites with drinks or to convert into a sweet and sour dish or a plum sauce dish. What I normally do is either make a few batches of the meatballs and freeze them in serve size portions or I buy some ready made flame grilled chicken or beef meatballs (which are available in the frozen food aisle in either Coles or Woolworths).

To make my meatballs I use whatever meat is handy (normally pork or beef) and I usually make about 1 kg worth of mince. The recipe below is for 500g and is enough to serve 5-6 people.

PS: Sorry no picture included as I had actually cooked the meatballs into a dish (MEATBALLS WITH SPICY PLUM SAUCE) before I realised.

Ingredients
500g mince pork/beef
1 leek – white part sliced thickly
½ thumb size ginger – sliced thickly
1/3 cup water
2 eggs – beaten
2 tbsp chinese rice wine or chicken stock
½ tsp salt
1 tsp light soy sauce
½ tsp dark soy sauce – optional (I use this to get a darker colour for the mince)
2 tsp white pepper
2 tbsp corn flour
1 tsp chinese sesame oil
Veg oil for deep frying

Method
Simmer the ginger and leek in water for few minutes. Allow to cool and add to the mince. Mix the mince with hands until it forms a smooth paste.

Add in the beaten eggs and rice wine and mix well. Add in the soy sauce, salt and pepper, stirring the mixture in one direction until well blended.

Add the corn flour, mix well and add in the sesame oil. Mix well again.

Heat oil in wok on moderate heat and shape the mince into balls by taking a small quantity of the mixture in one hand and by forming a fist, squeeze the mince through the opening of the index finger and thumb. Fry the meatballs in batches until all the mixture is done.

Heat oil to smoking point and refry half the meatballs until crisp and crunchy (and avoiding burning the meatballs). Repeat the process with the next batch.

Serve with dipping sauces such as soy, chilli or peanut or convert into a main meal such as Meatballs with Sweet and Sour Sauce or try my MEATBALLS WITH SPICY PLUM SAUCE.

RECIPE: PORK/BEEF IN SOY SAUCE

Firstly, apologies to all Muslim readers….today’s meal is non halal. However, you can still use this recipe if you wish by substituting the pork with beef. This is a runnier version as the kids like to have some juice to moisten their rice. This is how we make this dish.

Ingredients
750g beef or pork – diced
Half a head of garlic – pounded
2 x thumb size ginger – pounded
1 large onion – sliced thickly
4 individual fresh coriander plants – cut into three lengths per plant
3 - 4 whole star anise
5 dried shitake mushrooms – soaked in hot water and then sliced (reserve soaking water for cooking)
6 dried chillies – torn into two
1 tbsp Galiko or John West crushed chilli
1/3 cup Chinese light soy sauce
¼ cup Chinese thick/caramel soy sauce
1 tbsp sugar
Water
2 tbsp veg cooking oil
Few drops of Chinese sesame oil

Method
Heat oil in pot and fry pounded ginger and garlic. Add the sugar to caramelise the ginger and garlic. When golden, add the meat and coat with the spices. Fry for about 2 mins.

Add in the dried and crushed chillies. Coat the meat evenly. Add soy sauces, reserved water from the mushrooms and enough water to cover the meat. Add in soy sauces. Bring to boil then turn down heat to simmer. Halfway through this process, add in the mushrooms. Cook until meat is tender.

Before lifting, add in coriander and onions. Stir and add in sesame oil. Lift and serve with rice. Veg tonight is stir fried wombok (Chinese Cabbage or Napa Cabbage as the Americans call it).

RECIPE: SICHUAN BRAISED SHIN OF BEEF WITH CHINESE CABBAGE

Well, this is it! I have always wanted to have my own blog but kept putting it off as I thought it would be too hard, I would not have the time, nobody would read it (there is still that chance!), blah, blah, blah but there is no holding back now. So here we go, let the trumpets blare......tan tara.......my very first blog.

For my first blog, I had this vision of grandeur of posting a really detailed recipe that I was going to whip up in the kitchen. Unfortunately, I am sick today (seems to be an occurance recently)and Mr G has volunteered to cook tonight (for a male, he is an excellent cook....oops, I am going to get into trouble for this). He has decided to make Sichuan Braised Shin of Beef with Chinese Cabbage. I am impressed. Even with my degraded taste buds, it is yummy. So here it is.


SICHUAN BRAISED SHIN OF BEEF WITH CHINESE CABBAGE
1 kg beef shin (in one piece)
1/2 cup peanut oil
1/2 chinese cabbage or wombok
3 tbsp rice wine (omit for any muslim readers)
5 - 6 cups water (enough to cover the meat in the pot)
3 tbsp chilli bean paste
1/2 cup light soy sauce (add more if needed)
1 tsp chinese sesame oil
1 tbsp corn flour dissolved in 2 tbsp water

Method:
Cut the shin into pieces (about 5 cm wide and 2 cm thick). Do not cut it too small as it would dry the meat up in the lenghty cooking process (2 hours).

Heat the oil in a fry pan and fry the beef over high heat until it is well browned on both sides.

Wash the wombok, place in a large saucepan of hot water and boil till just tender. Refresh in cold water and cut lenghtways into two strips per leaf. Squeeze gently to get rid of excess water.

Place the meat in a large deep frying pan, add the wine, water and bean paste. Bring to boil quickly on high heat, uncovered.

As soon as the water comes to a boil, turn down the heat to low, remove any scum from the surface. Cover the pan and simmer slowly for 1.5 hours (yes, 1.5 hours)

When the beef is quite tender, place the wombok strips on top of the beef and add half the soy sauce while stirring (actually swirling).

Cook for another 30 minutes. Add remainder of the soy sauce, adjusting the amount to your own preference. Add the sesame oil.

Dissolve the corn flour, draw the cabbage in the pot aside and pour in the corn flour (thickening mixture). Stir in and once the sauce has thickened, lift from heat and serve hot with rice. Viola!

Let me know what you think.