From chendol to pandan chiffon cake, these local sweets are simple to make and delicious to eat
Ingredients: 6-8 ounces of sirloin roast – sliced very thin. ½ cup asparagus spears ½ cup sliced red peppers. ½ cup sliced orange peppers. ½ cup zucchini spears ½ tsp salt ½ tsp pepper 2 tbsp fresh cilantro chopped. 1 tsp toasted sesame seeds- optional Marinade: ¼ cup coconut aminos – or soy seasoning 1 tsp garlic chili paste. 1 tsp fresh grated ginger 1 tsp sesame oil Method:Place sirloin roast in freezer to until it firms up a bit – this enables you to slice nice and thin. In a small b
From chendol to pandan chiffon cake, these local sweets are simple to make and delicious to eat
Forged by hand, this meticulous mixed-metal replication of an eighteenth-century English antique is about as formidable a tool as you will ever use. Standing firmly on a counter or placed within a large bowl, it will grate and shred all manner of cheeses and vegetables with aplomb. Hold on to the attached ring to create counterbalance when needed, or use it to hang from the pot rack when off-duty. 7.5 x 3.5 Made of Solid Brass & Steel Made in India
