After making a plateful of beef and kangkong satay some days ago, I was determined to make several more dishes using the really wonderful spicy and flavorful satay sauce I bought on trip to HK. It was a good thing we had a lot of greens stocked up in our refrigerator!
So I made this dish the same manner I made the satay kangkong, except that I substituted half a head of cabbage and one carrot for one bunch of kangkong. I substituted the beef with some fishballs. I added a few pieces of julienned mushrooms as well. The veggies, especially the carrots made the sauce somewhat sweeter this time, but still spicy anf flavorful nonetheless.
The next day, I sauteed some beef and Taiwanese pechay (choy sum) in satay, adding some carrots and tofu. I watered it down with some beef broth then added some sotanghon (mung bean noodles). The amount of water you put depends on the package instructions. It was again fantastic!
1 comment:
all of these looks great! pagdalaw mo sakin dito ipaggawa mo ako nito ha. :-)
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