I took this recipe off a random website and adapted it to my own taste. However, to my disappointment, even though they are recognizable as Guo Ties and remotely taste like them, I do believe the recipe can be further improved upon: the filling could be much juicier and the skin a lot tastier. I’m definitely going to try this again with other ingredients for the filling and the skin. I’m gonna have to revisit my Shui Jian Bao webpage.
Unless I can convince my mum to let me bring some over to her place for dinner tonight, this whole wok of vegetables is going to be my dinner for the whole of next week.
‘Kohlroulade‘ means ‘Cabbage (Kohl) Roll (Roulade)’. It tastes exactly like Frikadellen, due largely to the fact that the ingredients used are about 90% similar to those used to make the Danish meatballs.
Haven’t made anything edible since last December. I’ve decided to make Frikadelle to start off the recipe blog for 2012 – a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt am Main in January this year.
Dieses Museum ist das Zweite in Frankfurt am Main, das ich total liebe (das erste ist das Dialogmuseum). Warum? Weil es sehr viele interaktive Ausstellungsstücke im ersten Stock gibt und viele interessante Perspektive von Filmen und ihren Geräten und Geschichten zeigt. Mit so vielen Interaktiven kann man sich eigentlich in diesem Museum wieder wie ein Kind verhalten.
