Friday, December 2, 2011

Snack with Ginger-calamansi-butter sauce

The delicious ginger-calamansi-butter sauce cannot only be used for poached potato but it can also be paired with sweat potato or fish fillet using the same cooking process. For a plain bread, the sauce may also be utilized as a spread onto it. The snack I made below is perfect for a sleepy afternoon which can be matched with chilled grape fruit.

Ginger-calamsansi-butter sauce
2T butter
2tsp ginger, minced
1/2 pc long chilli (green or red), minced
1/2 tsp honey
1/2 tsp calamansi juice

4 pcs Chinese cabbage (pechay) leaves
2 pinch of salt
1/2 pc potato, peeled, wedged
1/2 tsp black coffee
1 pinch of salt

Saute ginger and long chilli in butter. Add in honey. Add in calamansi juice. Set aside. Poach leaves of Chinese cabbage for 5-7 mins in water with salt. Set aside. Poach potato in water with coffee and salt for 7 mins. Serve in one plate.

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