Ratatouille (Fried) 干炒法国乡村菜

Savoir Vivre -> 活学活用

http://blog.yam.com/tzui/article/55340206

image

廚房裡的人類學家:普羅旺斯燉菜(Ratatouille):

Two ways to make this French healthy ‘Rojak’ vegetable dish. 

The Taiwanese lady chef makes the fried Ratatouille, the other lady (see link below)  makes the stewed Ratatouille.

Once a while clear your fridge to cook ‘away’ all the left over vegetables before they get rotten to throw away. Even a small quantity of each type, all can add up to make a nice ‘rojak’ 杂锦法国乡村菜 –  stew with a can of tomato paste. It is a genius ‘symphony’ of vegetables.

This is equivalent to last time our mother’s 菜尾 (“cai-meh” or the “vegetables ends”) during the Japanese Occupation. Singaporeans then were so poor that the children went to wet market to pick those unwanted leftover vegetables from the veggie sellers, brought home for their mother to cook.

I found the stewed Ratatouille taste nicer on the 2nd or 3rd day (keep in the fridge over night for…

View original post 135 more words

Advertisements

About Chinoiseries2014

22CE World Lingua Franca
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.