Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mokimo with minji stew and cabbage salad. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Mokimo with minji stew and cabbage salad is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mokimo with minji stew and cabbage salad is something that I’ve loved my whole life. They are fine and they look fantastic.
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It goes well with traditional Japanese foods and also with American foods instead of coleslaw. Made with fresh cabbage, cucumbers, ham, corn, and scallions, this tasty and crunchy Cabbage and Ham Salad is packed with vitamins and makes a quick lunch or side dish.
To begin with this recipe, we have to first prepare a few ingredients. You can have mokimo with minji stew and cabbage salad using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mokimo with minji stew and cabbage salad:
- Prepare 300 grams potatoes
- Make ready 200 grams pumpkin
- Take 100 gram sweet potatoes (ngwashe)
- Take 300 grams green maize
- Prepare 300 grams peas(minji)
- Make ready 100 grams carrot
- Get 3 large tomatoes
- Make ready 2 large onions
- Make ready 4 tablespoonful of cooking oil
- Make ready To taste salt
- Get Dhania(green coriander leaves)
- Make ready leaves Spinach
- Prepare Cabbage
Bigus, or stewed cabbage and sausages, is often served in Russian canteens. Many people like the version that is served as a soup into which Then pour the marinade into the jar with the cabbage and beetroot, and leave at room temperature for at least eight hours. This appetizer should be stored in. Put the cabbage and other prepared vegetables into a big clean bowl.
Steps to make Mokimo with minji stew and cabbage salad:
- Prepare all the ingredients. Peel potatoes, sweet potatoes, pumpkin, chop the tomatoes, onions,cabbage,coriander, grate 20 grans of the carrots and the chop the rest
- Whilst preparing the ingredients boil the green maize for 30 minutes to make them tender, boil the peas and chopped carrots for 30 minutes too, you can boil the ingredients concurrently if you have multiple cookers. The pumpkin,potatoes and sweet potatoes should be boiled with a little water for about 20 minutes to make it tender, remember this can be done concurrently if one has multiple cookers.
- Blend the spinach leaves to get a smooth paste.
- Prepare the mokimo by adding 2 tablespoonful of cooking oil to the pan and shallow fry the blended spinach and boiled green maize for 5 minutes,add the boiled potatoes, pumpkin and sweet potatoes to the pan and start mashing and stirring. Add the salt to a sizable amount and leave to cook for 10 miutes. It then should be ready.
- Prepare the minji stew; add one tablespoonful of cooking oil to a pan, place on cooker and start by frying the onions to brown them, add the chopped tomatoes and stir for 2 minutes to get a smoothpaste. Add the boiled carrots and peas mix leave to cook for 5 minutes stir then add water to get soup. Leave the food to cook until the soup boils, at this point add salt and the chopped coriander and stir for 2 mins and it's ready.
- Prepare the cabbage salad by adding 1 tablespoonful of cooking oil to a different pan, place on cooker with moderate heat add the cabbage and grated carrots mix and steam gently for 5 minutes, add to taste salt while at it.
- All of your food is now ready, serve it into your plates and enjoy the meal.
Add the sauce and mix them (My Geotjeori Kimchi is now one week old and it still tastes fresh!) Fresh Napa Cabbage Kimchi Salad (Baechu Geotjeori). A great Cabbage Salad for everything! Keeping this post short and sweet because it's an extra recipe I'm publishing today alongside the Brown Sugar Garlic I make this with just green cabbage (any type) or when I want to add a splash of colour, I mix it up with purple cabbage and carrot, as pictured. This cabbage and beet salad is worth discovering. It tastes a little like marinated cabbage salad (a type of sauerkraut), with a little sweetness from the beets.
So that is going to wrap it up for this special food mokimo with minji stew and cabbage salad recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
