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" A Stew Pot for a 'Hot Pot'...to eat an awful lot!"

  • Danny Peter Flores
  • Sep 26, 2017
  • 1 min read

Include the ff:

A. Vegetables:

[1] ground cauliflower, purge with salt, squeeze, mix in a white sauce (e. g. Classico Pesto Sauce) and

add in an egg white and steam as formed patties.

[2] chop potatoes, purge with salt, squeeze, mix in red pesto sauce (e. g. Classico) and add in egg white and steam as formed patties.

[3] chop bean curd (skip purge), mix in pesto sauce and add in egg white and steam as formed patties.

[4] chop and batter purple yam in thin slices and deep-fry tempura style (to be added atop in stew pot).

[5] chicken broth with scallions, oignon, carrot, garlic, dill, tarragon and paprika.

B. Seafood:

[1] false crab in sticks deep-fried tempura style (to be added atop in stew pot).

[2] clams, mussels, parboiled whole crab (add last minute separately) and oysters.

[3] seafood broth with scallions, oignon, ail, carrot, dill, tarragon and paprika.

Combine [A] + [B].

C. Serving suggestion: a choice to be served with [a] refried and spiced wheat instant noodles (see: Foodies and Food Labs, hum-molgen.de, recipe for Chi-chen-itza). [b] boiled linguini with parsley and butter with dill and [c] parslied buttered potatoes.

Bon apetit!


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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