Steak silverbeet cabbage-Apple Devices HD (Most Compatible)
Sous vide scotch fillet steak with wilted kale and leftover peanut Sichuan curry cabbage in coconut cream and lime
Steak, Kale, Peanut paste, Peanuts, Lime zest, Lime juice, Coconut cream, Tomatoes, Chicken, Cabbage, Coriander, Spring onion, Curry powder, Sichuan seasoning, Chillies, Vegetable stock
#yummylummy #foodphotography #foldio #hypop #lowcarb #curry #coconutcream #sousvide #MasterChefAU
I cooked the steak by sous vide for 90 minutes at 57 °C. The kale was wilted in a frypan. On Friday night, I started with cabbage, coriander, tomatoes, and spring onion in a frypan. I added some vegetable stock and then the curry powder, Sichuan seasoning, chillies, peanut paste and peanuts. I cooked until the cabbage was soft and then added the lime zest, lime juice, and coconut cream. I cooked it until the coconut cream was reduced. I heated the leftovers with microwave radiation.
Steak silverbeet cabbage-Apple Devices HD (Most Compatible)
Sous vide scotch fillet steak with wilted kale and leftover peanut Sichuan curry cabbage in coconut cream and lime
Steak, Kale, Peanut paste, Peanuts, Lime zest, Lime juice, Coconut cream, Tomatoes, Chicken, Cabbage, Coriander, Spring onion, Curry powder, Sichuan seasoning, Chillies, Vegetable stock
#yummylummy #foodphotography #foldio #hypop #lowcarb #curry #coconutcream #sousvide #MasterChefAU
I cooked the steak by sous vide for 90 minutes at 57 °C. The kale was wilted in a frypan. On Friday night, I started with cabbage, coriander, tomatoes, and spring onion in a frypan. I added some vegetable stock and then the curry powder, Sichuan seasoning, chillies, peanut paste and peanuts. I cooked until the cabbage was soft and then added the lime zest, lime juice, and coconut cream. I cooked it until the coconut cream was reduced. I heated the leftovers with microwave radiation.