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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | cooking oil |
| 2 | cloves garlic minced |
| 1 mittel | onions minced |
| 1 Tasse | Boiled pork, sliced |
| 1 klein | Cabbage shredded |
| 1 gross | Carrot strips |
| 2 Esslöffel | soy sauce |
| 1 1/2 Tasse | Vegetable broth |
| 1 Bund | Kintsay, * see note |
| 1 | Bundle vermicelli, ** see note |
| 1 | Piece chicken stock cube |
| 2 | Pieces chorizo, thinly sliced |
| 2 | Pieces spring onions, thinly sliced |
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* you can use chinese leeks or celery
** about two handfuls
1. Saute garlic in cooking oil. Add onions, pork, carrot and cabbage. Add soy and fry for 2 minutes.
2. Add broth and simmer, then add kintsay
3. When vegetables are cooked (keep them crispy!) mix in soaked and drained vermiceli and chicken cube.
4. Garnish with chorizo and spring onion.
Serve at room temp. With halves of calamancy (or limes)
For a more authenic taste, reduce soy sauce to 1 tablespoon and add 1 tablespoon of fish sauce.
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