Читать книгу Winter Cuisine - Bernhard Long - Страница 56

Ingredients for 4 meals

1 ½ kg calamari ( so. 250 grams)

100 grams shallots

3 cloves of garlic

1 piece of ginger (so. 60 grams)

4 large spoon oil

1 large spoon of sugar

400 ml coconut milk (9 % fat)

300 ml vegetable stock

2 large spoon srir Sambal Oelek Acha (or)

2 federal spring onions

160 grams of Shiitake Mushroom

Salt and pepper from the mill

3 lime leaves

5 stems of basil

The preparation process

The Calamari brushing: first the heads and pull it hanging parts cut short on the eyes without the tentacles to separate each one.

The shears. Tentacles rinse and set aside.

The fins of the bodies eliminate, remove the skin and the chitin strips from the bodies.

Body with a very sharp knife to cut the body positioned inwards and eliminate the calamari meat cold rinse.

Calamari with the outer side down on a board and the meat with a knife cut diamond light. The length in the middle cut and the body in about 2 centimeters wide Right Corner Crush. Crush tentacles into two halves.

Shallots and garlic dishes and fine cubes. Peel and finely grate the ginger.

1 large spoon oil in a saucepan. Shallots, garlic and ginger is short sauté. Sprinkled with sugar and with the coconut milk and the liquid to fill. Stir in Chili sauce and from the Cooking Station.

Spring onions cleaning, the white and bright green oblique slices of crushing. Shiitake Mushrooms clean cut the stem ends and the hats in washers crush.

1 large spoon oil in a saucepan. Spring onions and mushrooms is in strong heat Sear 1 minutes, take out and the sauce in the pot.

The rest of the oil in 2 pans and heat. Calamari with the smooth side down and the tentacles in the fat and 2 minutes with strong heat fry. Lightly with salt and freshly ground pepper flavor.

Lime leaves in the water clean. Cuttlefish with the lime leaves in a pot. Pour the sauce and covered over a medium heat for 30 minutes simmer, cooking.

Basil in water, shake dry and clean the leaf pluck. After 20 minutes of the spring onion and basil, mushroom discs in the pot. With salt and freshly ground pepper flavor.