Saturday, November 25, 2006
1 pc cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice
3 Tbsps. vinegar
6 Tbsps. salad oil
1/2 Tbsp. Ajinomoto Ginisa Flavor Mix
1/2 Tbsp. soy sauce
3 Tbsps. butter
1/2 Tbsp. curry powder
2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg and chopped
1 Tbsp. chopped parsley
Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.
In a bowl, combine vinegar, salad oil, Ajinomoto Ginisa Flavor Mix and soy sauce to make the dressing. Set aside.
In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.
Pour on top of shredded carrots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.
*Makes 2 servings
source : Ajinomoto
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