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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

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  1. Water Cress or Green Chinese Vegetables (Choy Sum)

  2. 1 medium onion finely sliced

  3. 1 teaspoon crushed garlic

  4. 1 teaspoon crushed ginger

  5. 2 tablespoons vegetable oil

  6. 3 cups water or more as desired

  7. salt to taste

bouillon bredes

Please note that all spoonful measures are flush spoonfuls.


  1. Clean green vegetables (bredes) and cut into 7-10 cm (3-4 inches) pieces.

  2. Heat oil in deep saucepan to simmering point. Add the sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.

  3. Add three to four cups of water (quantity can vary according to taste). Bring to boil. Season with salt to taste.

  4. Put in the green vegetables (bredes) and cook for a few minutes only. The green vegetables must be just slightly cooked and still retain their bright green colour. Be careful not to overcook.

  5. Remove from pan and put in serving casserole dish. Eat hot with rice and fish vindaille, steak or as an accompaniment to cari poule and rice.

  6. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.