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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 300 Milliliter | Thick coconut milk |
| 175 Gramm | chinese cabbage |
| 175 Gramm | Okra |
| 175 Gramm | French beans |
| 3 Esslöffel | oil |
| 1 | Hard-boiled egg to garnish (Optional. Vegans omit) |
| 1/2 | Fresh chilli; seeds removed |
| 1 Teelöffel | coriander ground |
| 25 Gramm | Flaked almonds |
| 1 | Cm. Fresh rootginger grated |
| 1 klein | Onion chopped |
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Serves 2-3
A stir-fry of summer vegetables is cooked with ginger and spices and coconut milk, making a dish evocative of Indonesian cuisine. Serve it with rice or noodles.
In the blender, grind the spices, herbs, almonds and onion into a paste. Fry the ground paste in the oil for 3-4 minutes, stirring well, then stir in half of the coconut milk. Add the vegetables and stir over a gentle heat for 10 minutes. Then add the rest of the coconut milk and simmer for a further 8-10 minutes. Check the seasoning and serve hot, garnished with chopped hard-boiled egg.
Meal-Master format courtesy of Karen Mintzias
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