I mixed together some ingredients and added ginger to the mix and let me tell you, it was so much better than I thought it would be – definitely Kingly Foods worthy!

My mix:

• 1 head of red cabbage
• 1 inch cube of fresh ginger
• ½ cup red wine
• salt & pepper to taste
• dash of Tabasco

Cut up the red cabbage into strips, about 2 inches long. Add some olive oil to a frying pan and let it heat up. Pour in the cabbage and pour over the wine. Put the ginger in a garlic press (you will be surprised with what you can do with these!) and press over the cabbage. Add salt and pepper and let simmer until the wine is all absorbed/steamed away. Stir occasionally. Finally add the Tabasco and serve :)

I experimented together a venison roast of loin. It didn’t taste bad, it just didn’t match. I won’t tell you the mismatching ingredient yet, let’s see if you can guess!

Heres what I used:

• about 1lbs of deer loin
• couple of table spoons of olive oil
• 1 yellow squash
• 2 carrots
• about an inch fresh ginger root
• 1 cinnamon stick
• garlic
• Jamaican “Pickapeppa Sauce”
• 1 large sweet potato

Oil up a deep pan for the deer, set the oven at 350F and just mix all the ingredients together. Mince four cloves of garlic, halve and cube the squash, chop the carrots, slice the ginger root thinly – one slice per piece of loin. Pour over the pickapeppa sauce and mix until everything is covered. Then pour the mix into the oven dish and put it in for about 20-25 minutes for medium rare meat.

While the deer is cooking, cut the sweet potato into long strips/fries. About a third of an inch thick each. Fry them either in oil or butter but be sure to turn often. They burn very easy and take 5-10 minutes to cook.

So can you figure out what the mismatching ingredient was?

Answer: GINGER

Fire up your wok or big frying pan because we’re making stir fry. It’s very quick and super easy :)

What you need:
Shrimp
Rice noodles
Soy sauce
Garlic
Ginger
Hot sauce
Cilantro

You can add other ingredients as well of course, I am just showing you my way.

Start out with filling a bowl with water about half way and putting the noodles in it to soften. And in a frying pan, or if you have a wok, start frying the shrimp. You could toss in everything at once after the shrimp if you’d like since most of the extras are just herbs and spices and do not require much cooking time.

I add the noodles next, make sure to get as little water as possible when transfering to the frying pan. Now stir them and fry them and add the herbs and spices for delicious flavour. About half an inch cube of minced ginger (teaspoon I guess?) dashes of hot sauce, about two – three tablespoons of soy sauce. I use a quarter garlic, but I know a lot of people prefer less so I will say one or two cloves. And for the cilantro, well take a look at the picture and you’ll see :)

(I love cilantro!)

Served two people just fine, could serve three thin girls with no problem.

What you need: shrimp, lemon-grass, chilli, garlic chives, soy sauce, ginger, honey, beef, garlic, rice paper.

Preparation: Cut the lemon-grass in thin slices, half of one should be enough for what I made. Cut up some chilli, I cut up one whole and that was a little bit too much Id say. Split the garlic chives so they are “singles” and then cut them in half. De-tail the shrimp if you want, I did. Fill up a bowl with warm water, or a deep plate for the rice paper. Also put a garlic clove into your garlic press.

Cooking the shrimp: Melt a table spoon or two of butter into a pan, when it bubbles up throw in the shrimp and the lemon-grass. Stir for half a minute or so and throw in the chilli and press the garlic. Finish off with the garlic chives. Dip the rice paper into the bowl of warm water for only a few seconds, put it on a dry plate and quickly put the shrimp and vegetables onto the middle. Wrap up tightly and tie up with a garlic chive for decoration. It will stay closed even if you don’t.

Cooking the beef: I used thin beef for this, maybe only half an inch or less thick. Heated up a pan with olive oil. Hammered a lemon-grass stick, cut it up longways and fried them together with the beef. Also since I love garlic I pressed one clove onto each beef slice.

What about the soy and honey? Right. In addition to this I made my first sauce. Its pretty good, reminds me of sushi. Spicy, tangy, salty. And heres how you do it. Mix down 5-8 tablespoons of soy sauce into a little cup. Add one tablespoon of minced ginger and one tablespoon of honey. Mix around and add a little bit of sesame oil. Perfect for the beef and the rolls!

The image doesn’t represent the bok choy very well but you can see it under the Tuna.

Ill start out explaining the bok choy:
I heated up a big pan (the bok choy leaves are really big :s) And cut off all the stems, because they take longer to cook and I didn’t really like how they tasted. Put in the leaves and stir fried with ginger, garlic and soy (Hey, that’s that sauce I made!) And it was kind of like Asian spinach I guess >__>

Afterwards I made a tuna steak/fillet in the excess bok choy sauce. Put it in on medium heat. Put a cover over it for a few minutes until whole piece got colour. Then I flipped it and let fry a little bit on the other side. Just enough to get that golden brown colour.

Served the tuna on top of the bok choy with cherry tomatoes as decoration and potatoes.

Something I didn’t know about tuna: Its a really meaty fish and could really have used a good spicy sauce.

Anyway.

It is fairly simple to make. I say this because I almost never make chicken, I’m not a big fan, but it was really cheap (about 2 dollars for 2 lbs of wings!)

Here’s how it went down;
First cut the wings in half and also cut off the tips since there’s nothing to eat really at the tips.
Put them all in a big bowl.
In a smaller bowl mix about a cup of honey, 4-5 tablespoons of soy and then mix in some garlic or ginger. I like my food spicy so I also added some rooster hot sauce :D

Then just put it in the middle of the oven for about 40-50 minutes on 350 F they come out perfect.

Enjoy!