Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, curry mayo cabbage and chikuwa steamed in a tajine pot. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cabbage steamed stopping rice with chicken-mexican,thai & chinese recipe. But I've made in my style. Reward yourself with heavenly delicious Japanese Curry Udon by SOA Ceramics Tajine Pot!

Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have curry mayo cabbage and chikuwa steamed in a tajine pot using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot:

1. Make ready 150 grams Cabbage
2. Take 1 stick Fried Chikuwa
3. Prepare 1 Mizuna greens
4. Make ready Seasoning ingredients:
5. Take 1/2 tbsp Yogurt
6. Take 1 tbsp Mayonnaise
7. Get 1 tsp Curry powder
8. Make ready 1 pinch Sugar

If you don't have a stovetop steamer or steam basket, use the microwave. All you need is a large pot with a lid and a metal colander. Curried Oven Roasted Cauliflower are flavorful treat as both a side, snack or appetizer. I can't remember my parents cooking with it much growing up; however, when they did, it was just steamed, mushy and bland.

Instructions to make Curry Mayo Cabbage and Chikuwa Steamed in a Tajine Pot:

1. Roughly chop the cabbage. Cut the chikuwa in half vertically, and then chop into chunks.
2. After thoroughly mixing the flavoring ingredients together in a bowl, add the cabbage. After thoroughly coating in the mixture, add the chikuwa and stir together.
3. Add the ingredients to a Tajine pot, and cook over low medium heat. After the cabbage has wilted, add chopped 4 cm mizuna greens, turn off the heat, and steam-cook.
4. I like cabbage to have a bit of texture when I bite into it, so I cook for 5 minutes. I then let it sit after steam-cooking until I am ready to eat it. Cook it for as long as you like.
5. Mix it up from the bottom of the pot when you are ready to eat, and season with salt and pepper (not listed) to taste, and enjoy.
6. This time I used thick and springy fried chikuwa flavored with Konbu/Katsuo.

In a small bowl mix the mayo, Greek yogurt and spices until thoroughly combined. Jamaican steamed cabbage is very simple and easy to prepare it makes a brilliant mid-week dinner. This dish is rich in flavour the whole family will love. The best white cabbage to use it the one with light green leaves that tightly packed in a round ball shape. I find the while leaf cabbage are harder to.

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