For the salad, grate carrots and finely chop the cabbage, mix approximately 50ml each, of honey and vinegar. Mix the honey, vinegar carrot and cabbage, then chill.

Peel the potatoes,cut them into chipsand soak them in vinegar for 10 minutes. Blanch the potatoes.

Deep fry the chips and drain them.

Combine grated ginger, garlic,onion with tomato sauce, chili sauce, wheat flour, Black pepper, salt and coriander to form a runny paste. Shallow fry for a minute on low heat, then put your fried chips. Turn gently for a minute and ensure the sauce covers the chips.

Serve with the salad and your preferred drink, mine being passion juice.