|
|
|
|
||
|
|
SPICY TROMBOCINI
|
|
INGREDIENTS
600g Trombocini chopped 6 tsp Coconut powder 1 cup Water 1 spring Curry leaves (12) 1/2 cube Shrimp stock 1.5 tsp Chilli powder 1 Star anise broken up 1 tsp Turmeric powder 1/8 tsp Cinnamon powder 1/4 tsp Fenugreek powder 1 tsp Ginger minced 2 tsp Lemon grass minced 3 tsp Garlic minced 100g Pork mince 15 Prawns cleaned and shelled 1 large Onion chopped 3 tbsp Cooking oil 1 tsp Sugar Salt to taste
If you can't get trombocini then use pumpkin instead |
|
|
Text Size:
|
METHOD
Mix the coconut powder in water and set aside until needed
Heat a deep pan on high heat and add the cooking oil
Add the star anise and fry until fragrant
Add the curry leaves
Add the ginger
Add the garlic and lemon grass
Add the stock cube and break it apart in the pot
Add the pork mince
Add the onion and fry until it starts to soften
Reduce heat to medium-high and add the powdered ingredients
Add salt
Add sugar
Add the trombocini (or pumpkin if you prefer)
add the coconut powder / water mix
Cover and reduce heat to medium. Cook for about 8 minutes (if you are cooking with trombocini, it should be cooked but not too soft)
Reduce heat to low and add the prawns. Note. In this dish I used cooked prawns, if you use raw prawns then cook a couple of minutes longer to make sure they are done properly.
Serve in a deep bowl with some fresh bread or a roll
|
|||
|
|
All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.
|
|||
