I was afraid to cook recipes with gata for baon as I thought it'd spoil the dish. My mother taught me to let it cool first (which I always do with my other baon recipes) before sealing it which I did faultlessly and was why this recipe reached lunchtime safely. This was good. Curry paste proved to be a better choice than the powedered ones I think. Enjoy!
Baon Ideas: Fishball Curry
Ingredients:
1 teaspoon oil
1 (thumb-size) piece ginger, sliced into sticks
2 tablespoons sliced shallots
1/4 cup sliced red bell pepper
1 to 2 teaspoons green curry paste (adjust depending on your taste)
1 cup fish balls, precooked
1/2 cup coconut cream
1/2 cup water
1 teaspoon brown sugar
fish sauce, salt, and pepper, to taste
Procedure:
Heat oil and saute ginger until fragrant.
Add shallots and bell pepper, saute for 2 minutes.
Add curry paste and saute.
Add fish balls, coconut cream, water, and brown sugar.
Season with fish sauce, salt, and pepper. Simmer for 5 to 7 minutes.
Serve with plain rice and garnish with basil, if desired.
Source: www.yummy.ph
Ingredients:
1 teaspoon oil
1 (thumb-size) piece ginger, sliced into sticks
2 tablespoons sliced shallots
1/4 cup sliced red bell pepper
1 to 2 teaspoons green curry paste (adjust depending on your taste)
1 cup fish balls, precooked
1/2 cup coconut cream
1/2 cup water
1 teaspoon brown sugar
fish sauce, salt, and pepper, to taste
Procedure:
Heat oil and saute ginger until fragrant.
Add shallots and bell pepper, saute for 2 minutes.
Add curry paste and saute.
Add fish balls, coconut cream, water, and brown sugar.
Season with fish sauce, salt, and pepper. Simmer for 5 to 7 minutes.
Serve with plain rice and garnish with basil, if desired.
Source: www.yummy.ph
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