John Myers
Contents
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Ingredients
- 500 g Rice
- 15 Pc. Brussels sprouts
- 1 tsp Butter
- 1 Pc. Shallots
- 30 g Ginger
- 3 tbsp Peanuts hot
- 1 Pc. Chilli pepper
- 300 g Beef hip
- 1 Pc. Clove of garlic
- 50 ml Beef stock
- 1 Can Coconut milk
- 1 Pc. Lime
- 1 tsp Strawberry jam
- Cumin
- Turmeric
- Coriander powder
- Fish sauce
- Light soy sauce
- 0,3 bunch Fresh coriander
- Sesame oil
- Sesame black and white as a topping
Instructions
- Cook rice in the rice cooker according to the instructions.
- Approx. 10 Halve Brussels sprouts and blanch them in hot water with a spoonful of butter and salt.
- Finely chop the onions and set aside in a bowl. Grate the ginger on the grater with the skin, also put in the bowl.
- Mash the peanuts with the flat knife and divide into two bowls, 1/3 and 2/3. Finely chop the chilli and place in the collecting bowl.
- Chop the meat and add it as well.
- Fry everything from the collecting bowl in the wok together with the 2/3 bowl of peanuts. Add a little stock, as well as the coconut milk and a little lime.
- Season with strawberry jam, cumin, turmeric, coriander powder, fish sauce, sesame oil and soy sauce.
- Flambé with the bunsen burner and sprinkle with coarsely chopped coriander.
- Grate the remaining five Brussels sprouts thinly on the fine grater, dress with sesame oil, lime and the remaining chopped peanuts.
- Arrange the rice on the side, add curry to the bowl, loosely add the salad as a topping. Finally, sprinkle with black and white sesame seeds.
- Image rights: Wiese Genuss
Nutrition
Serving: 100gCalories: 328kcalCarbohydrates: 68.3gProtein: 6.5gFat: 2.7g
