| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 klein | Dried red chilies, soaked in warm water |
| 1 | Stalk lemon grass, thick lower part only |
| 8 | Shallots Or |
| 1 mittel | Red or brown onion |
| 4 Scheibe | Fresh galangal Or |
| 1 Teelöffel | Ground dried galangal |
| 4 | Candlenuts |
| 1/2 Teelöffel | Shrimp paste (blacan) |
| 1/4 Tasse | oil |
| 1 Teelöffel | turmeric ground |
| 2 Teelöffel | coriander ground |
| 2 Esslöffel | Dried shrimp, soaked and pounded |
| 2 Dose | Coconut milk (13 1/2 oz) |
| | Reserved chicken stock |
| 1/2 x ca. 450 g | Chinese fish balls |
| 1 Teelöffel | salt |
|
Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1 1/2 tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2 minutes. Remove thick coconut milk from top of unshaken can with ladle. Combine remaining milks. There should be 3 cups thinner coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and bring to boil, stirring constantly. Add fish balls and simmer 5 minutes. Add thick coconut milk and salt and simmer until gravy thickens.
|
|
Anmerkungen zum Rezept:
keine |
