首页必发88 › 蜜望子百川芎大椰饭,椰味面条amp

蜜望子百川芎大椰饭,椰味面条amp

Sticky coconut rice, mango & passion fruit 马蒙百香果越王头饭Sticky
coconut rice, mango & passion fruit 芒果百生川军越王头饭 Cook 30 mins;Prep
30 mins Nutrition per serving 266 kcalories, protein 3.0g, carbohydrate
52.0g, fa

Coconut noodle & vegetable soup 椰味面条&蔬汤菜Coconut noodle &
vegetable soup 椰味面条&蔬汤菜 Cook 15 mins;Prep 10 mins Nutrition per
serving 296 kcalories, protein 7.0g, carbohydrate 48.0g, fa

Thai prawn fried rice 泰式纯虾肉炒饭Thai prawn fried rice 泰式纯虾肉炒饭
Cook 15 mins Prep 5 minsNutrition per serving401 kcalories, protein
27.0g, carbohydrate 61.0g, fat 7.0g, saturated fat 2.0g, fibre 1.0g,
salt 2.39g.Ingredients Serve

Blueberry muffins 蓝莓松饼Blueberry muffins 蓝莓松饼 Cook 25 mins;Prep
25 mins;Freezable Nutrition per serving 206 kcalories, protein 5.0g,
carbohydrate 36.0g, fat 6.0g, saturated fat 1.0g, fibre 2.0g, salt 0.43g
I

Sticky coconut rice, mango & passion fruit 芒果百香果椰瓢饭

Coconut noodle & vegetable soup 椰味面条&蔬汤菜

Thai prawn fried rice 泰式纯虾肉炒饭

Blueberry muffins 蓝莓松饼

必发88 1

必发88 2

必发88 3

必发88 4

Cook 30 mins;Prep 30 mins

Cook 15 mins;Prep 10 mins

Cook 15 mins Prep 5 mins

Cook 25 mins;Prep 25 mins;Freezable

Nutrition per serving

Nutrition per serving

Nutrition per serving

Nutrition per serving

266 kcalories, protein 3.0g, carbohydrate 52.0g, fat 7.0g, saturated fat
5.0g, fibre 3.0g, salt 0.31g

296 kcalories, protein 7.0g, carbohydrate 48.0g, fat 10.0g, saturated
fat 7.0g, fibre 3.0g, salt 1.97g

401 kcalories, protein 27.0g, carbohydrate 61.0g, fat 7.0g, saturated
fat 2.0g, fibre 1.0g, salt 2.39g.

206 kcalories, protein 5.0g, carbohydrate 36.0g, fat 6.0g, saturated fat
1.0g, fibre 2.0g, salt 0.43g

Ingredients

Ingredients

蜜望子百川芎大椰饭,椰味面条amp。Ingredients

Ingredients

Serves 6

Serves 4

蜜望子百川芎大椰饭,椰味面条amp。Serves 4

Makes 12

For the rice

  • 1-2 tbsp Thai green curry paste
  • 1 tsp groundnut oil
  • 700 ml vegetable stock
  • 300 ml reduced-fat coconut milk
  • 200 g thick rice noodles
  • 200 g chestnut mushrooms, sliced
  • 140 g sugar snap peas, halved
  • 100 g bean sprouts
  • 1½ tbsp Thai fish sauce
  • juice 1 lime
  • 3 spring onions, shredded, plus few mint and coriander leaves, to
    serve
  • 2 tsp vegetable oil
  • 2 eggs , beaten
  • 1-2 tbsp red Thai curry paste
  • 28 oz leftover cooked rice (275g uncooked)
  • 11 oz frozen peeled prawns , defrosted
  • 6 oz frozen sliced green beans , defrosted
  • juice 1 lime , plus extra wedges to serve
  • 1 tbsp Thai fish sauce , plus extra to serve
  • shredded cucumber, sliced red chilli and coriander leaves, to
    garnish
  • rapeseed oil
  • 225 g self-raising flour
  • 115 g wholemeal flour
  • baking powder
  • zest ½ lemon and 1 tsp juice
  • 85 g golden caster sugar
  • 50 g light muscovado sugar
  • 1 small very ripe banana with black skin (about 85g peeled weight)
  • 1 egg
  • 284 ml pot buttermilk
  • 225 g fresh blueberries
  • 250 g Thai sticky rice
  • 225 ml unsweetened coconut milk
  • 85g-100g golden caster sugar
  • juice 1 lime

Method

Method

Method

For the sauce

  1. Put a large pan over a medium heat. Cook the curry paste in the oil
    for 1 min until it starts to release its aroma. Pour in the stock
    and coconut milk and bring to the boil. Reduce the heat to a simmer
    and stir in the noodles. Simmer for 7 mins, then stir in the
    mushrooms and sugar snaps. Cook for 3 mins more, then add the
    beansprouts, fish sauce and lime juice. Remove the pan from the
    heat.
  2. Ladle the noodles and soup into bowls, then scatter with spring
    onions, mint and coriander to serve.
  1. Heat the oil in a large wok or frying pan on a medium heat. Pour in
    the egg, tilt the pan so it forms a thin omelette and cook for about
    1 min until set. Tip out onto a chopping board, roll up, then slice
    into ribbons. Set aside.
  1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a
    12-hole muffin tin (or use paper cases). Mix both flours with the
    baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir
    the rest into the flour with the muscovado.
  • 1 ripe mango, peeled, stoned and chopped
  • juice 1 orange (to give 60ml)
  • lime juice
  • 50 g golden caster sugar

For the decoration

  1. Heat the curry paste with 1 tbsp water until hot, then tip in the
    rice, stir to break up and toss to coat.
  1. Mash the banana well. In another bowl beat the egg, then stir in the
    banana, buttermilk and oil. Using a large metal spoon, very lightly
    stir into the flour mix, just to combine. Over-mixing will make the
    muffins tough. Toss in the blueberries and give just a few turns of
    the spoon to carefully stir them in without crushing.
  • 1-2 ripe mangoes, peeled, halved and very thinly sliced
  • 必发88,3 passion fruit, halved
  • small mint leaves
  • zest 1 lime, cut into julienne strips

Method

  1. Add the prawns and beans, and heat through. Add the lime juice and
    fish sauce, then stir though the egg strips. Serve the fried rice in
    bowls with extra lime wedges and fish sauce. Scatter with some
    sliced cucumber, chilli and coriander leaves, if you like.
  1. Spoon the mixture into the tin - each hole should be very full. Bake
    for 20-25 mins until risen and golden.
  1. A day ahead, wash the rice with plenty of cold water, then drain and
    tip it into a bowl. Pour over enough cold water to more than cover
    it, then leave to soak overnight.

  1. Mix the reserved caster sugar with the lemon juice. When the muffins
    are done, remove from the oven, then brush with the sugar and lemon
    mixture while they are still hot. Gently loosen the edges of each
    muffin with a knife, then leave in the tin for 15 mins to cool a
    little as they're very delicate while hot. Remove to a wire rack.
    Best eaten the day of making, but will keep for up to 2 days.
  1. Make the mango sauce. Liquidise the mango flesh with the orange
    juice, lime juice and sugar. Taste and add a little extra sugar or
    lime juice if necessary. Pass through a fine sieve, then chill if
    making ahead.

  1. Drain the rice, transfer to a steamer and steam for 25-30 mins until
    soft and tender, making sure the water doesn't boil dry. Simmer the
    coconut milk with 85g of the sugar for 1 min. Pour in the lime
    juice, stir in the steamed rice, then leave, covered, for 5 mins
    until it has a thick, creamy consistency. Check for sweetness,
    adding more sugar to taste if needed. Cool slightly, about 10 mins,
    until tepid and holding its shape. The rice is best served slightly
    warm, as the longer it is left, the firmer and sticker it becomes.

  1. For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in
    the middle of a large plate. Spoon in one-sixth of the sticky rice.
    Drizzle a little mango sauce on the plate around the rice. Arrange a
    few slices of mango on the sauce and lay a few on top of the rice
    with a sprinkling of lime zest. Spoon around some passion fruit
    seeds and juice. Scatter over a few mint leaves. Serve the remaining
    mango sauce separately.

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