Für 4 Personen • Zubereitungszeit: 15 Minuten 100 g geschälte, ungesalzene Erdnüsse • 200 ml Kokosmilch • 1 EL Massaman-Paste • 1 TL gemahlener Koriander1 TL Currypulver • 2 EL Tamarindenmus oder Limettensaft • 2 TL Zucker • 2 EL Erdnußpaste2 bis 3 EL Fischsauce
1. Die Erdnüsse in einer Pfanne ohne Fett goldbraun rösten. Abkühlen lassen und im Mörser zerstoßen.
2. Die Kokosmilch bei mittlerer Hitze erwärmen. Unter ständigem Rühren alle Zutaten nach und nach dazugeben, Die Sauce ca. 2 Minuten kochen lassen.
3. Vom Herd nehmen und nach Belieben mit Fischsauce abschmecken. Die Sauce soll eine cremige Konsistenz haben.
22 Januar 2007
03 Januar 2007
New year, good food.
A new year brings great food; somehow I ended up cooking for friends of a friend on the 1 January, a little group of 100% Reagge devotees, or is it 150? It was quite a challenge since most stores are closed in Vienna on New Year's Day. It ended up a funky meal anyway.
First course:
Liver with Risotto and fennel salad (a light Marinade of olive oil, pepper and salt). The risotto was fun to make and I hadn't made one in some time. A great meal to get stuck in your tooth.
Then:
All kinds of other dishes, a daring mix of flavours and foods. A carot curry with celery and Panang curry - actually a weird combination that turned out quite smooth, pork rolls with plums, garlic, ginger and star anis (basically a Jamie Oliver recipe I must confess, but try and get such decent pork anywhere else!); more pork with a sweet soy sauce, mirin, and lime dressing; some chilli and ginger as well as marinating it a couple hours before helps.
Then, prawn on garlic and tomatoes; potato mash with cellery; beetroot with horse radish and oranges with whitloof. And even if you don't believe me: they all went well together.
First course:
Liver with Risotto and fennel salad (a light Marinade of olive oil, pepper and salt). The risotto was fun to make and I hadn't made one in some time. A great meal to get stuck in your tooth.
Then:
All kinds of other dishes, a daring mix of flavours and foods. A carot curry with celery and Panang curry - actually a weird combination that turned out quite smooth, pork rolls with plums, garlic, ginger and star anis (basically a Jamie Oliver recipe I must confess, but try and get such decent pork anywhere else!); more pork with a sweet soy sauce, mirin, and lime dressing; some chilli and ginger as well as marinating it a couple hours before helps.
Then, prawn on garlic and tomatoes; potato mash with cellery; beetroot with horse radish and oranges with whitloof. And even if you don't believe me: they all went well together.
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