Chinese coleslaw -Chinese healthy food for October 25 2014

Chinese coleslaw

Origin of Chinese coleslaw:
Chinese Food

Number
of people: 6

Difficulty:
Easy

Preparation
time: 15 min

Cooking
time: 00 min

Price:
reasonable

Ingredients

4
cups shredded Chinese cabbage

1/2
cup shredded carrots

4
tablespoons rice vinegar

1/2
teaspoon of toasted sesame oil

2
tablespoons sweet soy sauce

Preparation Chinese coleslaw

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

Whisk
rice vinegar.

In
a large bowl, combine the sliced ​​cabbage, grated carrots
and season with the vinaigrette.

Ingredients
for Cherry Angel Cream Cake Recipe

1
Prepared angle food cake;

-10-12 oz

1
cn (14 oz)
sweetened condensed

-milk

1
c Cold water

1
ts Almond extract

1
4 serving size instant

-vanilla
pudding mix

2
c (1 pt) whipping cream

2
cn (21 oz) cherry or peach pie

-filling

Cherry
Angel Cream Cake Preparation

Cut
cake (this can be a thawed, frozen angel food cake) into 1/4 in slices on
bottom of 13×9 in baking dish. In large mixer bowl, combine sweetened condensed
milk, water, and extract, mix well. Add pudding mix, beat well. Chill 5
minutes. 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 cake
slices. Cream mixture and cherry filling. Chill 4 hours or until set. cut into
squares to serve. Refrigerate leftovers.

Ingredients
for Kotonjata (Christmas Candy) Recipe

13
lg Quince

2
Lemons

2 c Water

Sugar

1 c Lemon juice; strained

Kotonjata
(Christmas Candy) Preparation

Select
desired 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. Cook
over lowest flame for at least an hour or an hour and a half. Review to see if
quince is soft. Remove from fire. Measure the cooked quince by cup and return
to pot. Add equal number of quince and sugar in the same pot. Stir well until
blended. Cook on medium heat, watching carefully that it doesn”t scorch. Reduce
heat to lowest setting for an hour, stirring frequently. After first half hour
add 1 cup strained lemon juice. Review quince by placing a teaspoonful on a small
plate. If it doesn”t run, it”s ready to pour on platters or in Pyrex bakiing
dish about 1/4 inch thick. Let dry for 3 days, turning frequently. Cut in smaller
pieces to help turn easier. When hardened, wrap and refrigerate until used.