Rijs Taffel

Ingredients for Rijs Taffel

Instructions for Rijs Taffel

To prepare the Rijs Taffel recipe, please follow these instructions:

Jasminris: 400 g of jasmine rice boil in twice as much water as there is rice for approx. 20 min. There must be a lid on the pot so that all the moisture does not evaporate. This is NOT loose rice - but sticky, which can be eaten with sticks.

Tafelgryde:
Hedgehog balls: 500 g minced pork, 1 dl flour, 1 egg, 1 dl milk, salt and pepper. Everything is moved to a permanent father who likes to rest cold for the following day. Form into small round buns, peeled into coconut flour and fry until they are nicely light brown.

Bean sprouts and bamboo shoots: 1 large can of each - and they are cooked evenly, being heated in the juice they are in. After warming, pour the juice and replace with 3 tablespoons of Chinese soy and 3 tablespoons of butter.

Smoked steamed raisins: 300 g raisins spin softly in 4 tablespoons butter until they are soft and delicious.

Karrystegte pineapple slices: 1 kg ds. Pineapple slices in mild, unsweetened makeup. The slices are well drained, dried possibly. With kitchen roll and brune on a large skillet. If there can be 7 slices at a time, use 3 tablespoons of butter and 1 teaspoon of curry for each team.

Buttered bananas:
6 large, preferably green bananas, cut into smaller pieces. Immediately turn into lemon juice - partly for the sake of taste, but also for not getting dark. Stir quickly on a pan in lightly browned butter.

Miniruller: Small Chinese spring rolls, which can be bought in Asian grocery stores in frozen condition. 35-40 pieces are used, and they are cooked on a pan in a mixture of butter and oil.


COOL RIGHTS:

old eggs:
Approximately 30 quail eggs are placed in a pot of cold water and boiled for 2 minutes. Cool under running cold water. The eggs are knocked lightly against the table, so the skull cracks, but it must stay on. Make a very strong jasmine and add 2 tablespoons of Chinese soy, 2 tablespoons of dry sherry and 4 whole star anise. The eggs are cooked here approx. 15 min., Partially below low. The eggs are cooled and peeled, and the surface has now been beautifully marbled.

Roasted coconut: 3 tablespoons of butter and 3 tablespoons of oil are heated on a pan and add 3 dl coarse coconut flour. Rise with constant stirring as it easily burns. It must be beautifully light brown.


SAUCER (cold):

Strong Szechuan sauce: 1 bag Blue Dragon Szechuan spicy tomato sauce (available in Bilka) is heated and added to Sambal Oelek at will.

Finished sauces: Ketjap Benting Manis (sweet soy sauce) Sambal Oelek (STRONG CHILISauce) Sweet chilli sauce Sour / sweet sauce Chinese soya

In addition, use of accessories: salted peanuts - pearls - black olives - cornichones (small pickled cucumbers) - oil and / or chilimarinated garlic - water chestnuts - both sweet and strong mangochutney - a small bowl of curry for individual spice. .... as well as what you can find of "exotic" accessories.