Category : International Cuisine
Author : Guest
Hits : 2894
Date : 06/07/2003
500 ml coconut milk300 g jackfruit meat, flaked1 small onion, sliced50 g ginger, julienned6 pieces lemon grass, white part only, cut crosswise2 tsp. Minced garlic1 kilo crabs, quarteredsea salt and pepper to taste500 ml coconut cream100 g green chilies
Place the coconut milk, jackfruit, onion, ginger, lemon grass and garlic in a casserole and boil over a moderate heat for 10 minutes, then add the crabs and season to taste with salt and pepper. Reduce heat, cover and allow to simmer for a further 15-20 minutes. Set aside and keep hot.Meanwhile, in a separate pan, bring the coconut cream to the boil and cook, stirring continuously, until the cream is thick enough to coat the ladle. Pour the cream over thecrab mixture, add the chilies and simmer for a further 5 minutes, then serve immediately.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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