Recipes

Rice with vegetables and saté sauce

img_20170106_124003Ingredients:

Rice of your choice

1 medium size onion

2 cloves of garlic

Small piece of fresh ginger

Vegetables of your choice, like cauliflower, red pepper, carrots, courgette, leek, green beans, cabbage, etc.

Sunflower oil

Coconut milk

Fish oil

Oyster sauce

½ teaspoon of Tai Green Curry (or if you like your food spicy 1 teaspoon).

img_20170103_135035For the sauce:

¼ of an onion finally chopped

2 garlic cloves very finally chopped

Sambal oelek 1 teaspoon

Sweet soy sauce approx.. 4 table spoons

Water

Sugar or honey

Lemon.

Peanut butter – 3 or 4 tablespoons

Sprinkle of salt (optional)

Preparation:

Prepare the rice according to instructions on the package.

img_20170103_135514img_20170103_135605It is best to prepare the peanut sauce first because you can easily heat it up later.

img_20170106_123916For the sauce:

Put some sunflower oil in a pan and add the onion, garlic and stir until the onions are glazed. Then add the sambal oelek and stir it in. You can now add the peanut butter, the soy sauce and add the water, keep stirring till you have a smooth sauce. You add a few drops of lemon juice and a sprinkle of sugar or honey. You can add a little sprinkle of salt if you want. Taste the sauce and add soy, sauce or sambal to taste, if necessary.

For the vegetables:

img_20170106_123808Chop the onion and finally chop the garlic and fry in some sunflower oil. Add the tai green curry, a good splash of Tai fish sauce (this is your salt, no further salt is added) and a splash of oyster sauce. Also add the grated fresh ginger. Keep stirring and then one by one add the washed and chopped vegetables, starting with those who need more cooking time, like carrots and beans. It is nice that the vegetables are still crunchy when served and for example the, courgette, cauliflower and cabbage are best added last. Keep stirring. When everything is more or less ready you add half a tin of coconut milk and put a lid on so it heats through well. Serve with the rice

Tip:

If you like you can serve this dish with chicken that you first cut into small chunks, then marinate for half an hour in a splash of soy sauce, half a teaspoon of sambal oelek, a sprinkle of sugar or honey, a few drops of lemon juice and some salt. You then fry the chicken pieces in two tablespoons of sunflower oil until they are cooked through. Delicious topped with the peanut sauce.

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