Ingredients:
1 quartered and cored cabbage
1 oil, sesame
3 chicken, skinless pieces
2 sliced green onion
15 1/2 beans, red kidney
2 sliced potatoes, white
1 Slice(s) lemon zest
1 small onion
3/4 mushroom
2 sliced leeks
1 ginger
2 oil, peanut
2 oil, olive
1 milk
1/2 kochu jang
2 sofrito
1/2 mace
1/2 Cup(s) mirin
3/4 vinegar, apple cider
2 use in place of sofrito recaito
1 to taste salt
3/4 sugar
1/2 peppercorns, black whole
8 tomato sauce
1 to taste pepper, black
1 soy sauce
2 bay leaves
1 3/4 boneless beef, sirloin steak
1 sazon without annatto
2 garlic
1 asparagus
3/4 water
1 broth, chicken
8 butter
1 1/2 skinless chicken, boneless thighs
2 rice, short-grain
1/8 oregano
1 sesame seeds (white)
1 or to taste adobo with pepper
2 cooked rice, long grain white |
Directions: Bring a pot of salted water to a boil and boil the cabbage until
tender, about 12-15 minutes. Drain off the water and chop the
cabbage. Set aside.
Bring another pot of water to a boil and boil the potatoes until
tender. Drain off the water and set aside.
Put the leeks in a saucepan, cover with the milk, bring close to
boiling and then turn down to a simmer until tender. Set aside.
Add the mace, salt and pepper, and garlic to the pot with the
potatoes and mash well with a hand masher. Now add the leeks and
their milk and mix in with the potatoes, taking care not to break
down the leeks too much. Add a little more milk if necessary to make
it smooth. Now mash in the cabbage and lastly the butter. The texture
that you want to achieve is smooth-buttery-potato with interesting
pieces of leek and cabbage well distributed in it.
Transfer the whole mixture to an ovenproof dish, make a pattern on the
surface and place under the broiler to brown.
Comments: English/Irish |
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