… Italian/Malaysian
fusion?
Another
suggestion for serving the arancini. If you think about it you
generally eat rice with a curry … why not in a ball with a crispy
shell?
Why
not serve the rice ball with a rendang curry? You can cheat if you
like a buy a ready-made paste and add it to coconut milk or, a sort
of half way house, make your own but speedily.
Rendang
Sauce
100
ml coconut cream
50ml
water
3
tsp brown sugar
2
tsp curry powder
(I
used mild)
1
tbsp kecap manis
(also
known as sweet soy sauce)
Combine
all the ingredients in a saucepan over a low heat and
serve.
Can be made ahead and re-heated.
There's nothing wrong with a short cut or two – it may not
appeal to the purists out there – some of us haven't got time!
The world is definitely your lobster – you can add prawns or
chicken, whatever you fancy. Just in case you think I'm making this
stuff up – here's what it looks like, with prawns in the rendang
sauce :
Happy New Year!
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