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New Recipes

1 Heat a dry wok over a high heat; Turn to a low heat; Stir-fry seasoning (1) over a low heat for 10 minutes; Turn off the heat; Cool; Sift into a mixing bowl; Remove any lumps 2 Add seasoning .


Machi Varuval

Ingredients :

2000g sole fillet, 41g ginger, 75ml sesame oil, 50g rice flour, 1t salt, 200g cherry tomatoes, 200g tomatoes, 63g garlic, 10g green chili peppers, 10g coriander, 2.5t oil, 20ml honey.

SEASONINGS:
(1) 5g chili powder, 5 sprig curry leaves.
(2) 50g ketchup, 5g ground black pepper.
(3) 15ml lemon juice, some salt, some ground black pepper.
(4) 50g dried chili peppers, 20g cumin seeds, 20g coriander seeds.
(5) 30ml lemon juice, 1.5t salt.

Preparation :

1. Peel, rinse and mince garlic.
2. Peel, rinse and mince ginger.
3. Rinse, seed and chop green chili peppers finely.
4. Rinse and chop coriander finely.
5. Rinse and cut cherry tomatoes into halves.
6. Rinse and cut tomatoes into pieces.
7. Thaw sole fillet; Blanch in boiling water with some salt for 10 seconds; Remove and immediately rinse in running water till cool; Drain; Marinate in seasoning (3) for 30 minutes.
8. Heat a skillet over a high heat; Add 50ml sesame oil and heat over a low heat; Add seasoning (4); Stir-fry over a low heat for 2 minutes; Add the 70% of the ginger and 80% of the garlic; Stir-fry over a low heat till fragrant; Turn off the heat; Cool; Transfer to an electronic blender; Add seasoning (5); Blend into smooth paste.
9. Evenly coat the fillet from the step 7 with a layer of the smooth paste from the step 8; Leave them for 30 minutes.
10. Heat a skillet over a high heat; Add 2.5t oil and heat over a medium heat; Add seasoning (1), the garlic and the remaining ginger; Stir-fry over a low heat till fragrant; Add the tomato pieces; Stir-fry over a low heat for 2 minutes; Add the green chili peppers and the cherry tomatoes; Stir-fry over a high heat for 1 minute; Add the coriander; Stir-fry over a low heat for 1 minute; Add seasoning (2); Stir-fry over a high heat for 2 minutes; Add 20ml honey; Toss well over a low heat to be the tomato chutney; Turn off the heat.
11. Heat a non-stick pan over a high heat; Add 25ml sesame oil and heat over a low heat; Evenly roll the fillet from the step 9 with a layer of rice flour; Arrange the fillet in the pan; Pan-fry over a low heat till both sides have been golden brown and done; Remove and drain; Turn off the heat; Arrange the fillet on a serving plate with the tomato chutney from the step 10 on the side; Ready to serve.