- Victor Hugo
Recipe courtesy of
Vivienne Tunba
|
|
| After slicing onions, pat them dry with paper towels and let stand for an hour, keep covered. Brown them in 12" frying pan with hot oil. This may take 15 minutes. Keep moving onions with a slotted metal spoon to brown onions evenly. Remove the onions as they brown, spreading out on paper towels to cool. Don't let them bunch together. When cool, store in a plastic container. Cool oil and store in glass jar. Put cabbage in almost boiling water, for approx. 8-10 minutes. Don't over-cook. Drain cooked cabbage in collander. When cool, cut out inner part of the thick stem. Squeeze extra water out of the cabbage; chop and set aside in bowl. Cook beans, cool and then squeeze out extra water. Beans should cook in approx. 5 minutes. Boil spinach and go through same process. Excess water in vegetables will make them too mushy. Toss and mix vegetables in bowl. Salt to taste. Pour in oil from jar, about 4-6 tablespoons (use your judgement). Add crushed peanuts and sesame seeds. Squeeze in lemon juice to taste. Add some of the crisp onions and toss. Garnish with more crisp onions when serving. Also you can garnish with the dried Shrimp (or crushed chile peppers) to spice it up. |