'SPICY CAPUCHINS'
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SPICY CAPUCHINS
INGREDIëNTS
*Sprouts 1/2
*Cauliflower 1/2
*250 gr. mushrooms
*Capers 1 (large pot)
*Onion (large) 1 pcs.
*Fresh ginger (approx. 10 cm)
*Red Rawits 3 pcs.
*Semi nuts 2 pcs.
*Garlic 2 pcs.
*Tomatoes (cluster) 8 pcs.
*Coconut cream (block) 50 gr.
*Curry 2 tsp.
*Stock cube 1 piece
*Pepper 1 tsp.
*Sunflower oil 2 tbsp.
TOOLS
*Wajang
*Scoop spoon
*Peeling knife
*Carving knife
*Cutting board
*Grater
Capuchins
Rich in vitamins, minerals and have a high fibre content.
They are super healthy and soft in taste.
Mise en Place
◻Peel the skin off the ginger. ◻︎Rasp the ginger and the kemiri nuts.
â—»Chop the garlic, rawits and coconut.
â—»Chop the onion and the pointed cabbage. And the tomatoes in half.
◻︎Peel the skin off the mushrooms and then cut them into coarse slices.
â—»Cut the cauliflower into small stumps.
The dish
â—»Turn the heat to medium. Heat the pan and put the oil in it.
◻︎Fry the onions◻︎ rawits◻︎ stock cube together until the onions are translucent.
Add:◻︎the garlic◻︎tomatoes◻︎champions◻︎ spices◻︎ coconut block.
â—»Stir until everything is well combined.
â—»Simmer for 10 minutes in the pan. Stir gently in between.
â—»After 10 minutes add the pointed cabbage. Stir everything and let it simmer.
Add: the cauliflower pieces after 15 minutes.
â—»Slowly stir everything together, so that the vegetables retain a firm bite.
â—»Capuchins are soft. Stir them in gently.
â—»After about 10 minutes, turn off the heat.
The dish is ready. Enjoy your happy meal!
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