Suitable as a spread or dip * Crush crabs in a mortar.
* Coarsely chop deadnettles and heat in a saucepan with 50 milliliters of water.
* Add turmeric, onions, crab paste and chili and simmer on low heat.
* Stir well, bind with coconut flakes and season with a little salt.
Tip: Always use aromatic spices to refine your dishes!
Related Recipes:
Mussels in Coconut Sauce1. heat the ghee in a large heavy frying pan and sauté the onion over a gentle heat, stirring occasionally...
Shrimp and Asparagus SaladFor the crab and asparagus salad, rinse the crab meat in a sieve under cold running water and allow to drain...
Spinach SoupToast coriander and cumin in a heavy frying pan, stirring throughout, until the spices begin to smell...
Espresso Chicken Medallions with Celery PolentaCrush the tomato paste in a mortar with the garlic. Add the honey, olive oil, thyme leaves, allspice seeds and...
Spring Rolls with Yogurt DipFor the spring rolls with yogurt dip, first peel and finely chop the garlic. Wash the green onions and cut...
Green Smoothie BowlFor the green smoothie bowl, pick the flowers off the deadnettles that will be used for decoration. Peel the...
Sauerkraut Fennel Raw *(*) Sauerkraut fennel crudités with fried chili shrimp and herb butter baguette Slice scampi open at the...
Sweet and Sour Hot Sauce, Naam Jim Priau Wan*****- Preparation -***** Remove the stem and seeds from the peppers and rinse them. Remove the peel from the...
Nasi Lemak – Long Grain Rice, Water Wind and Spicy SauceThe long grain rice is washed and put into a small saucepan. You add the coconut cream and the “pandan...
Yellow GazpachoRemove seeds from chili peppers and chop finely. Finely puree chili, drained red bell pepper and 100 ml olive...