Jacqueline J. Buell
Stew of Chinese cabbage with oriental bacon patties
Cook the potatoes with salt in 15-20 minutes until done.
Sprinkle the bacon strips with salt and pepper and fry in 1 tablespoon of hot oil in about 3 minutes per side until golden brown.
Add the ketjapmarinadetoe and gently simmer for about 15 minutes.
Roast the sesame seeds light brown in a dry, hot frying pan and set aside.
Heat the rest of the oil in a stirring stir fry in the Chinese coal for about 3 minutes. Heat the coconut milk.
Drain the cooked potatoes and puree them with the coconut milk. Put the Chinese coal through and season with salt and pepper.
Sprinkle the bacon strips with sesame seeds and serve with the stew.
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