Thai "Minced Meat" Curry with Pak Choi

Boil 150 g pandan rice according to the instructions on the packet. Heat 2 tbsp oil in a wok and sauté a finely-chopped red onion for 1 minute. Add 1 pak choi, cut in strips, and fry for a further 3 minutes. Stir through 1 tbsp Thai red curry paste. Pour over 200 ml coconut milk and allow the curry to simmer gently for 5 minutes. Arrange the rice in 2 bowls and top with the curry. Sprinkle over a handful of Thai basil leaves according to taste.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 150 g pandan rice
  • 2 tbsp oil
  • 1 finely-chopped red onion
  • 1 package Veggie "Minced Meat" (200 g)
  • 1 tbsp Thai red curry paste
  • 200 ml coconut milk
  • handful Thai basil leaves

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Quick Chilli with a Corn Lime Burger

Heat 2 tbsp oil in a wok and sauté 1 finely-chopped onion and 2 finely-pressed cloves of garlic for 1 minute. Fry a red pepper (cut in strips) for a further 2 minutes. Stir through 1 tsp ground cumin and ½ tsp ground chilli powder.

Add a 400 g can chopped tomatoes and a 400 g can drained kidney beans. Simmer the chilli gently for 10 minutes and season with salt and pepper. Heat 1 tbsp oil in a frying pan and fry 2 Corn Lime Burgers for 4 minutes, turning them regularly. Pile the chilli onto 2 plates and lay a Corn Lime Burger on the side of each plate. Tastes good with a swirl of soured cream and crusty corn bread or boiled rice.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 finely-pressed cloves of garlic
  • 1 red pepper
  • 1 tsp ground cumin
  • ½ tsp ground chilli powder
  • 1 400g chopped tomatoes
  • 1 400g can kidney beans, drained
  • salt and pepper
  • 1 tbsp oil
  • 2 Corn Lime Burgers
  • soured cream
  • crusty corn bread or boiled rice

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Wheaten Schnitzel with Spanish Rice

Boil 150 g yellow rice according to the instructions on the packet. Heat 1 tbsp olive oil in a wok and sauté 2 finely-chopped cloves of garlic for 1 minute. Add a chopped red pepper and 75 g frozen garden peas and fry together for 4 minutes. Heat 1 tbsp olive oil in a frying pan and fry 2 Wheaten Schnitzels for 4 minutes, turning them regularly. Drain the rice and fry for 2 minutes along with the vegetables. Stir ½ bunch roughly-chopped flat parsley through the rice and season to taste with salt and pepper. Tastes good with garlic mayonnaise.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 150 g yellow rice
  • 1 tbsp olive oil
  • 2 finely-pressed cloves of garlic
  • 1 red pepper
  • 75 g frozen garden peas
  • 2 Wheaten Schnitzels
  • ½ bunch roughly-chopped flat parsley
  • salt and pepper
  • garlic mayonnaise

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Tofu Satay with Peanut Sauce and Stir-fried Vegetables

Cut a 250 g block of plain tofu into small cubes. Pat them dry with kitchen paper. Combine 3 tbsp sweet soy sauce with the juice of 1 lime and ½ finely chopped and deseeded red pepper Stir the tofu into the mixture and allow to marinade for 5 minutes. Meanwhile, heat 2 rounded tbsp peanut butter in a pan with 200 ml coconut milk and 2 tbsp sweet soy sauce until they form a smooth sauce. Keep the peanut sauce warm. Thread the cubes of tofu onto wooden skewers. Heat 2 tbsp oil in a frying pan. Fry the tofu for 2 minutes on each side until brown. Heat 2 tbsp oil in a wok. Stir fry 250 g stir-fry vegetables with mushrooms for 3-4 minutes until al dente. Pile the vegetables onto 2 plates. Lay the tofu satay on top and pour over the peanut sauce. Tastes good with boiled rice.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 1 block plain tofu (250 g)
  • 3 tbsp sweet soy sauce
  • 1 lime
  • ½ small finely-chopped red pepper
  • 2 rounded tbsp peanut butter
  • 200 ml coconut milk
  • 2 tbsp sweet soy sauce
  • 4 el oil
  • 250 g stir-fry vegetables with mushrooms
  • boiled rice

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Vegetarian Satay with Nasi rice

Boil 150 g long-grain rice according to the instructions on the packet. Heat 1 tbsp sunflower oil in a frying pan and fry 1 tray Tofu à la minute (180 g) for 2 minutes. Add 2 rounded tbsp peanut butter, 200 ml coconut milk, 3 tbsp sweet soy sauce and 1 tsp sambal. Stir ingredients over a moderate heat until they form a smooth sauce. Meanwhile, heat 1 tbsp sunflower oil in a wok and stir-fry 250 g Asian vegetables for 3 minutes. Add 1 tsp ground coriander and fry for 1 minute. Drain the rice and fry for 2 minutes along with the vegetables. Season the nasi with sambal to taste. Pile the nasi onto 2 plates and pour over the vegetarian satay.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 150 g boiled rice
  • 2 tbsp sunflower oil
  • 1 tray Tofu à la minute
  • 2 rounded tbsp peanut butter
  • 200 ml coconut milk
  • 3 tbsp sweet soy sauce
  • 1 tsp sambal (or other hot pepper sauce)
  • 250 g chilled fresh Asian vegetables
  • 1 tsp ground coriander

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