2 tsp of your favorite salad dressing (for me Kewpie toasted sesame dressing)
2 tsp of Parmesan cheese
2 tsp of butter
4 tsp of Caramba Habanero Pepper Sauce Extra Hot
5 slices of Jalapeños
1 tbsp of Mayonnaise
Heat the 1 piece Wheat Tortilla for 30 second each side
Melt the 2 tsp of butter in the pan, put 1 cup of grilled chicken and 4 tsp of Caramba Habanero Pepper and mix together. Set aside and cool down.
Get the 5 pcs. Lettuce leaves, 2 tsp of your favorite salad dressing (for me Kewpie toasted sesame dressing) 2 tsp of Parmesan cheese, 1 cup of grilled chicken and 5 slices of Jalapeños. Put on the top of Wheat Tortilla. And roll it NICELY with aluminum foil.
For the dressing:
Mix together 1 tbsp of Mayonnaise and 2 tsp of Caramba Habanero Pepper Sauce Extra Hot.
Instructions: 1. Begin by getting a shallow pan and fill it with margarine. Place your heat to high and when small bubbles appear, deep fry the tofu cubes until brown and crisp. 2. Get a separate pan and make it nice and hot over medium heat. 3. Sauté onion and garlic in oil and drop the fried tofu and chilies next, chicken liver & chicharon. 4. Toss and mix well. 5. Add Caramba Habanero Pepper Sauce to your taste. 6. Turn off the heat and add Lady's Choice Mayonnaise and mix well. Add kinchay leaves for toppings. 7. Serve and enjoy!
Rinse the Rice and then pour the water, pour 3 1/2 cup of water. And then cover and simmer for 15- 20 minutes. Set Aside.
For the cabbage:
Peel and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage. Rinse it. In a pot pour water and boil the cabbage, the cut out part must facing up in placing the cabbage on the pot. Cook for 4-5 minutes, rotate it slowly, pull each leaves as they soften while cooking. The leaves will cook faster if does not pull. Remove the Cabbage to a platter, cool down. Reserve the hot boil water on the pot.
In a platter separate each cabbage leaves. Use only the perfect form of leaves. Strip using a knife the hard stem portion of the leaves, so that it will be easier to roll. Set aside.
Sauce for toppings:
Mix a 2 Cup of hot water (from the cabbage you boiled) with the broth of the pork, mix with the tomato paste and add 1 tsp. of sugar and seasoning and 2 tsp. CARAMBA Tomato Salsa. Mix all together. Set aside
Meat mixture (stuffing):
In a pan put the Oil, butter and Onions. Sauté for almost 1 min. Set Aside.
Boil the Ground Meat for 2-3 Minutes. After drain the meat, reserve the broth of the pork. set aside.
In a bowl mix the Ground Pork, sautéed Onion, cooked Rice, Egg, Parsley, Salt and Pepper, CARAMBA Habanero Sauce Extra Hot. Mix till well blend with all the ingredients. Set Aside.
Get a piece of cabbage leaves then put a tbsp. or a 1/3 cup of the meat mixture. Start to roll it like your making shanghai roll or burritos. And place all the cabbage roll on a pot.
Pour the Sauce mixture to the pot with cabbage roll. Boil it for 30-45 minutes. Then Serve.