Chinese coleslaw -Chinese healthy food for October 25 2014

Chinese coleslaw

Origin of Chinese coleslaw:Chinese Food

Numberof people: 6

Difficulty:Easy

Preparationtime: 15 min

Cookingtime: 00 min

Price:reasonable

Ingredients

4cups shredded Chinese cabbage

1/2cup shredded carrots

4tablespoons rice vinegar

1/2teaspoon of toasted sesame oil

2tablespoons sweet soy sauce

Preparation Chinese coleslaw

Preparethe vinaigrette. Place soy sauce in a medium bowl. Add oil roasted soy sauceand whisk until the mixture is smooth sesame.

Whiskrice vinegar.

Ina large bowl, combine the sliced ​​cabbage, grated carrotsand season with the vinaigrette.

Ingredientsfor Cherry Angel Cream Cake Recipe

1Prepared angle food cake;

-10-12 oz

1cn (14 oz)sweetened condensed

-milk

1c Cold water

1ts Almond extract

14 serving size instant

-vanillapudding mix

2c (1 pt) whipping cream

2cn (21 oz) cherry or peach pie

-filling

CherryAngel Cream Cake Preparation

Cutcake (this can be a thawed, frozen angel food cake) into 1/4 in slices onbottom of 13×9 in baking dish. In large mixer bowl, combine sweetened condensedmilk, water, and extract, mix well. Add pudding mix, beat well. Chill 5minutes. fold in whipped cream. Spread half the cream mixture over cake slices,top evenly with one can cherry or peach pie filling. Top with remaining cakeslices. Cream mixture and cherry filling. Chill 4 hours or until set. cut intosquares to serve. Refrigerate leftovers.

Ingredientsfor Kotonjata (Christmas Candy) Recipe

13lg Quince

2Lemons

2 c Water

Sugar

1 c Lemon juice; strained

Kotonjata(Christmas Candy) Preparation

Selectdesired number of even colored (not spotted) quince. I use 13 large quince.Wash and peel as you would an apple. Use a shredder and grate on largest holes.Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. Cookover lowest flame for at least an hour or an hour and a half. Review to see ifquince is soft. Remove from fire. Measure the cooked quince by cup and returnto pot. Add equal number of quince and sugar in the same pot. Stir well untilblended. Cook on medium heat, watching carefully that it doesn”t scorch. Reduceheat to lowest setting for an hour, stirring frequently. After first half houradd 1 cup strained lemon juice. Review quince by placing a teaspoonful on a smallplate. If it doesn”t run, it”s ready to pour on platters or in Pyrex bakiingdish about 1/4 inch thick. Let dry for 3 days, turning frequently. Cut in smallerpieces to help turn easier. When hardened, wrap and refrigerate until used.