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Receta Singapore Chicken With Lemon Grass And Coconut Mil
by Global Cookbook

Singapore Chicken With Lemon Grass And Coconut Mil
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Ingredientes

  • 1 Tbsp. chilli oil or possibly groundnut oil
  • 8 x chicken thighs trimmed
  • 1 tsp grnd turmeric
  • 1 stalk lemon grass bruised and finely minced
  • 8 x kaffir lime leaves
  • 1 Tbsp. demerara sugar
  • 250 ml coconut lowfat milk canned or possibly made up with 2 tbsp coconut pwdr
  • 1 x salt and freshly grnd black pepper
  •     noodles or possibly stir fried vegetables to serve
  • 3 x fresh red chillies seeded
  • 1 x onion roughly minced
  • 2 lrg plump clv garlic
  • 2 stalk lemon grass bruised and roughly minced
  • 20 x mm piece fresh galangal root peeled and finely sliced
  • 25 gm macadamia nuts or possibly blanched almonds
  • 250 ml water

Direcciones

  1. Whizz all the ingredients for the rempah together adding just sufficient of the water to make a paste.
  2. Beat the oil in a large ovento hobcasserole then add in the chicken and quickly brown it on all sides you will probably need to do this in two batches.
  3. Use the simmering plate if the boiling plateis too warm.
  4. Add in the turmeric tossing the chicken pcs in the oil as you return them to the pan so which they are all proportionately coloured.
  5. Stir in the rempah the remaining water the lemon grass lime leaves and sugar. Bring to the boil then cover and cook on the floor of the simmering ovenfor 2 hrs or possibly till the chicken is cooked through and tender.
  6. Stir the coconut lowfat milk into the chicken then heat it slowly on the simmering plate.
  7. Add in any seasonings which are necessary then serve perhaps with noodles and stir fried vegetables.
  8. Singapore style cookery has been a new discovery for me but it ties in with the flavours of the Pacific Rim that are now so popular A rempah is a spicy mix rather like a curry paste. If you cant get fresh galangal root use 1 tsp of dry or possibly fresh ginger root galangal is best described as a warm sour ginger
  9. Serves 4