Jean sets the scene, as we start preparing the evening’s soup, memorably referred to by Jean as ‘tasty water.’
Sardines seasoned with Sea Salt then rolled in flour, ready for pan-frying in Oil.
The meal comes together. A complex, nourishing broth with Tofu and assorted vegetables…
…followed by a plate of Red Rice with Carrots, Onion & Mushrooms, A Corn Omelette, Stirfried Beans, Blanched Broccoli & Cauliflower and Panfried Sardines on a bed of Red Onion, with a Rice Wine, Vinegar & Shoyu dressing.
