Happy thanksgiving everyone! 
So I finally got into the kitchen as promised to my roommie, and cooked! I would have put a video up, but have no way to mount my camera phone to the kitchen wall.
I promised her some lightly stirred fried cabbage with grated carrots and onions.
The pen knife made short work of the cabbage.
Cabbage before chopping ensued.
After chopping, took about 20 minutes to chop up a 8 inch diameter cabbage!
Final masterpiece:
Forgive the limited quantity shown, we chowed down and wiped out half of it!
Recipe:
Cabbage, the bigger the better.
Loose thick carrots, grate them, not too thin.
Ratio: 25% carrots, 75% cabbage, for proper flavoring.
Half a large yellow onion, thinly sliced.
Olive or grapeseed extract oil. I use grapeseed extract oil, since it's far less greasy.
Other supplies:
A khukuri of course,
A large frying pan stainless steel or teflon coated is fine.
1. Heat up the oil on the pan till it's sparking
2. Put in the chopped cabbage, keep stirring it around until its coated with oil. Flame strength on stove is half on the dial.
3. When it's all coated, lower down the flame to 1/4th. Stir fry it till the cabbage starts getting light brown...
4. Put the grated carrots in. Stir that and let it simmer on a low flame.
5. For a large cabbage like in the pic about one tablespoon of iodized salt or two spoons of regular table salt should be added in.
6. At the end add some thinly sliced onions. That's for flavoring. Once the onions turn brown, get ready to chow.
It's good to eat this with meat such as beef or ham. Any members with German ancestors will recognize this dish.
And the most important information,
the review on the bilton khukuri. It's about 10 years old, 9 inches overall, 3 inch wood handle, very comfortable to grip, has had alot of adventure:
cutting meat,
cracking open large watermelons,
stubborn electronics packaging where every other knife just breaks or doesn't make a dent,
wiping out plastic wrapping on my friend's enormous music CD collection,
and making my friends' ask, "What the heck is that!"
What really surprised me about it is that I can cut thin slices of cabbage with it accurately!!!! And due to the downward angle of the blade, it's easy to just slide the point over the food with no wrist strain at all. :thumbup:
Thanks to the unknown Kami who made this for Dr. Ram's medical school fund. I forgot how much I love using it. Tell them thanks from me when you can, Auntie Yangdu!
So I finally got into the kitchen as promised to my roommie, and cooked! I would have put a video up, but have no way to mount my camera phone to the kitchen wall.
I promised her some lightly stirred fried cabbage with grated carrots and onions.
The pen knife made short work of the cabbage.
Cabbage before chopping ensued.
After chopping, took about 20 minutes to chop up a 8 inch diameter cabbage!
Final masterpiece:
Forgive the limited quantity shown, we chowed down and wiped out half of it!
Recipe:
Cabbage, the bigger the better.
Loose thick carrots, grate them, not too thin.
Ratio: 25% carrots, 75% cabbage, for proper flavoring.
Half a large yellow onion, thinly sliced.
Olive or grapeseed extract oil. I use grapeseed extract oil, since it's far less greasy.
Other supplies:
A khukuri of course,
A large frying pan stainless steel or teflon coated is fine.
1. Heat up the oil on the pan till it's sparking
2. Put in the chopped cabbage, keep stirring it around until its coated with oil. Flame strength on stove is half on the dial.
3. When it's all coated, lower down the flame to 1/4th. Stir fry it till the cabbage starts getting light brown...
4. Put the grated carrots in. Stir that and let it simmer on a low flame.
5. For a large cabbage like in the pic about one tablespoon of iodized salt or two spoons of regular table salt should be added in.
6. At the end add some thinly sliced onions. That's for flavoring. Once the onions turn brown, get ready to chow.
It's good to eat this with meat such as beef or ham. Any members with German ancestors will recognize this dish.
And the most important information,
the review on the bilton khukuri. It's about 10 years old, 9 inches overall, 3 inch wood handle, very comfortable to grip, has had alot of adventure:cutting meat,
cracking open large watermelons,
stubborn electronics packaging where every other knife just breaks or doesn't make a dent,
wiping out plastic wrapping on my friend's enormous music CD collection,
and making my friends' ask, "What the heck is that!"
What really surprised me about it is that I can cut thin slices of cabbage with it accurately!!!! And due to the downward angle of the blade, it's easy to just slide the point over the food with no wrist strain at all. :thumbup:
Thanks to the unknown Kami who made this for Dr. Ram's medical school fund. I forgot how much I love using it. Tell them thanks from me when you can, Auntie Yangdu!
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